Recipe(tried): Halibut with Ali-oli

HALIBUT WITH ALI-OLI
Penelope Casas, in her book Delicioso, the Regional Cooking of Spain (1996), mentions that LLIOLI is guaranteed to give a great taste to just about anything that it accompanies, but it is particularly nice with fish. Serves 4.:

2 lbs monkfish or halibut, cut in 4 portions
Salt and ground pepper

ALLIOLI;
4 cloves garlic
1/4 tsp salt
2 egg yolks or 1/4 cup egg substitute
1 tsp lemon juice
1 cup olive oil

Arrange the fish pieces in a shallow, lightly greased baking dish, preferably earthenware. Sprinkle with salt and pepper. Place the garlic and salt in a mortar and mash to a paste. Transfer to a processor, add the egg yolks and lemon juice, and beat a few seconds. With the motor running, drizzle in the oil until a mayonnaise is formed. Spoon some ALLIOLI over the fish (save the rest for other purposes, like for mayonnaise in salads, sauce in grilled chicken breasts or as a delicious marinade for fish, chicken or pork), place in a 450 F oven, and bake 10 minutes to each inch of thickness.

This recipe can be done also in the grill. Use the Ali-Oli as a marinade & also for keeping the fish moist while grilling. Delicious.