|1¾||pounds thickly cut halibut steak on the bone, cut into 4 pieces (or other boneless, skin-on, firm-fleshed white fish)|
|Salt and black pepper, to taste|
|2||tablespoons olive oil|
|10||canned anchovies in oil, drained|
|1||jalapeno or other chile pepper, seeded and sliced|
|8||cloves garlic, very thinly sliced|
|4||sprigs fresh rosemary, leaves roughly torn|
|⅓||cup heavy cream|
1. Sprinkle the halibut with salt and black pepper. In a large nonstick skillet over medium-high heat, heat the oil. Add the fish, skin side down. Cook 2 minutes. Set the fish flesh side down and cook for 4 minutes, or until the fish looks opaque at least three-quarters of the way up the edge. Turn the fish and cook 2 minutes more.
2. Transfer the fish to a large plate. Add the anchovies to the skillet with the chile, garlic, and rosemary. Cook, stirring often, for 2 minutes, or until the anchovies start to break down and the garlic and rosemary are fragrant.
3. Return the fish to the pan. Give the pan a shake. Add the cream and water. Bring the liquid to a boil, lower the heat, and cook for 2 minutes, or until the sauce is thick and bubbling around the fish. Taste for seasoning and add more salt, if you like. Serve the fish with the sauce spooned over it. Adapted from “Gather”