Coal-Roasted Halibut

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3 medium leeks, white part only, halved lengthwise and coarsely chopped

1 small celery rib, peeled and coarsely chopped

3 garlic cloves, finely chopped

2 cups fresh basil leaves, plus 12 additional leaves

1 cup fresh parsley leaves

4 anchovy fillets

2 teaspoons olive oil

Four 6-ounce halibut steaks, about 1 inch thick

8 plum tomatoes, each cut into 6 wedges

4 small red potatoes, sliced 1/8 inch thick

Salt and freshly ground pepper

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