1/2 pound linguine
1 cup tapenade (recipe follows)
1 Tablespoon olive oil
1/2 Tablespoon lemon juice
1 pound Halibut steak or fillet, 1 inch thick
Boil: Cook noodles until just tender. Drain and toss with half the tapenade. Curl into a circle on a serving platter.
Grill: Mix olive oil and lemon juice in a shallow bowl. Dip in halibut, coating both sides. Grill over a hot fire until just cooked through, 4 minutes per side.
Serve: Let fish rest 2 minutes. Slice thinly. Arrange slices in the center of the noodle nest. Top with remaining tapenade. Enjoy warm or at room temperature.
3/4 cup oil cured black olives, pitted
1 can anchovy fillets, drained
3 cloves garlic
1 small bunch parsley
1 sprig rosemary
1'4 cup extra virgin olive oil
2 Tablespoons capers, drained
Freshly ground black pepper
Zest and juice the orange. Chop the zest together with olives, anchoies, garlic, parsley leaves and rosemary needles. Scoop into a bowl. Stir in olive oil, capers and 2 Tablespoons orange juice. Season with black pepper.