Pacific Halibut with Tangy Aioli, Boiled Potatoes and Green Olives

1. Bring a medium pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.

2. Meanwhile, in a medium bowl, whisk egg yolks, garlic, lemon zest and a pinch of salt. Continue to whisk vigorously and continuously as you add the olive oil to the mixture, one drop at a time at first, and then in a very thin, slow stream. Be careful not to add oil too quickly or the aioli will separate. When aioli is thickened, add a modest squeeze of lemon juice and whisk to incorporate. Finish by sprinkling a pinch of paprika over the aioli. Set aside.

3. Heat large saucepan over medium-high heat. Meanwhile, pat halibut fillets dry with clean kitchen towel or paper towels to remove excess moisture. Generously season both sides of fillets with salt and pepper.

4. When saucepan is hot, add just enough oil to cover bottom of pan. When oil begins to shimmer (sizzling hot), carefully add fillets. Sear, undisturbed, until fish releases easily from pan using a fish spatula, about 2-3 minutes. Flip to sear remaining side, then transfer each fillet to a serving plate. Fish is medium-done when internal temperature reaches 130F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork.

5. Drain potatoes, then arrange with olives on serving plates with halibut. Spoon aioli onto fish and potatoes, then garnish with parsley. Leftovers can be stored in the fridge for 3 days.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.