Broiled Halibut Steaks, Nicoise

• 1 clove garlic
• 6 halibut steaks, 1 1/2 to 2/3 pounds each (about 1-inch thick)
• 4 tablespoons olive oil
• 6 large slices tomato
• Salt and pepper to taste
• 6 thin slices lemon
• 12 flat anchovy fillets
• 1 tablespoon minced fresh parsley
• 6 black Nicoise olives

1. Cut garlic in half and rub fish steaks with cut sides.
2. Brush fish with three tablespoons of the olive oil.
3. Broil the fish steaks under a preheated broiler about five minutes, turn and broil on the other side about three minutes longer.
4. Fish should not be quite cooked through.
5. Place a slice of tomato on each fish steak, brush with remaining olive oil and season to taste with salt and pepper.
6. Broil two to three minutes longer, until the tomato is soft and beginning to brown around the edges.
7. Remove fish steaks to a serving platter.
8. To serve, place a slice of lemon centered on each tomato slice, top with two anchovies criss-crossed, sprinkle with parsley and place a black olive in the center.
9. Serve at once.

clove garlic, olive oil, tomato, salt, thin slices, anchovy, parsley, black nicoise olives

Taken from cooking.nytimes.com/recipes/2726 (may not work)