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1
Season the halibut with the zest of one lemon, 1 tablespoon thyme, and 2 tablespoons parsley.
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2
Cover, and refrigerate at least 4 hours.
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3
Preheat the oven to 400F.
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4
Toss the potatoes with 2 tablespoons olive oil, 1 teaspoon thyme, and 1 teaspoon salt.
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5
Place the potatoes in a roasting pan, cover with foil, and cook 30 to 40 minutes, until theyre tender when pierced.
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6
(Depending on their size, age, and variety, the cooking time will vary.)
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7
Light the grill 30 to 40 minutes ahead of time.
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8
Take the halibut out of the refrigerator 15 minutes before cooking it, so it comes to room temperature.
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9
Blanch the haricots verts in heavily salted water 2 to 3 minutes, until theyre tender but still al dente.
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10
Remove to a baking sheet or platter to cool.
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11
Bring the water back to a boil, and carefully lower the eggs into the water.
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12
Turn the heat down to a very low simmer, and cook the eggs exactly 9 minutes.
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13
Remove the eggs to a bowl of ice water to cool completely.
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14
Peel the eggs, and cut them in half.
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15
Season with salt and pepper.
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16
Place the spinach and olives in a large salad bowl.
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17
Heat a large saute pan over high heat for 1 minute.
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18
Pour in 1/4 cup olive oil, and add the sliced shallots and remaining tablespoon thyme to the pan.
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19
Cook 1 minute, until the shallots are just wilted.
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20
Add the haricots verts and the potatoes, and season with 1/2 teaspoon salt and freshly round pepper.
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21
When the vegetables are hot, toss them into the bowl of spinach and olives.
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22
Season with another 1/2 teaspoon salt, pepper, and a generous squeeze of lemon juice.
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23
Toss well to dress the spinach and wilt it slightly.
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24
Taste for seasoning.
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25
Arrange the salad on a large platter.
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26
Tuck the eggs among the spinach leaves.
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27
Meanwhile, when the coals are broken down, red, and glowing, brush the halibut with a little olive oil and season with salt and pepper.
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28
Place the fish on the grill, and cook 2 minutes.
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29
Give the fish a quarter-turn, and cook a minute or two more.
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30
Turn over, and cook until its just barely cooked through; peek inside to check for doneness.
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31
When its done, the halibut will begin to flake and separate a little, and the center will still be slightly translucent.
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32
Remember, the fish will continue to cook a little more once you take it off the grill.
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33
Arrange the fish on top of the salad.
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34
Return the vegetable pan to the stove, and heat over medium-high.
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35
Add the butter, and cook a few minutes, until it starts to brown and smells nutty.
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36
Add the anchovy, cherry tomatoes, 3/4 teaspoon salt, and a few grindings of black pepper.
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37
Cook for 30 seconds, shaking the pan often, until the tomatoes release some of their juice.
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38
Squeeze some lemon juice into the butter, and taste for balance and seasoning.
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39
Stir in the basil and remaining 2 tablespoons parsley.
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40
Spoon the sauce over the fish and around the salad.
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41
Season the fish with lemon and herbs early in the day.
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42
You can roast the fingerlings, blanch the haricots verts, clean the spinach, cut the cherry tomatoes, clean the anchovies, and cook the eggs ahead of time.
