Preheat the oven to 350 degrees.
Remove skin from steaks and the flesh away from the bone; you'll end up with 4 pieces of fish from each steak so you have 8 small fillets in all. Cut a slit on the side of each piece and stuff with some of olivada. Lightly season the two sides of the steaks with salt and pepper. Transfer them to a baking pan, drizzle the top with olive oil and bake for 8 to 10 minutes or until just cooked through.
Keep your eye on the fish; you really don't want to overbake it or it will dry out; the insides should have a trace of translucence in them.
Recipe Courtesy of �Michelle Urvater
Fillet of Halibut, served over Olive Oil Roasted Fingerlings, Topped with Pea Shoots and Blood Oranges
Recipe courtesy of Emeril Lagasse