Grilled Halibut With Herb Salad And Chive Oil

Recipe Ingredients

3		Shallots - thinly sliced
3 tablespoons	45ml	Sherry or tarragon vinegar
		Finely grated zest of 1 lemon
6		Skinless halibut fillets
1/4 cup	59ml	Plus 2 tablespoons chive oil - (recipe follows)
		Salt and freshly ground pepper
1/4 cup	10g / 0.4oz	Small mint leaves
1/4 cup	10g / 0.4oz	Tarragon leaves
1/2 cup	20g / 0.7oz	Flat-leaf parsley leaves
1/2 cup	20g / 0.7oz	Torn basil leaves
1/2 cup	20g / 0.7oz	Watercress leaves
18		Nasturtiums - (optional)

Recipe Instructions

1. In a medium bowl, combine the shallots with the vinegar and lemon zest and let marinate at room temperature for about 30 minutes.

2. Light a grill or preheat a grill pan and oil it lightly. In a glass baking dish, coat the fish with 2 tablespoons of the Chive Oil and season with salt and pepper.

3. Stir 2 tablespoons of the Chive Oil into the shallots. Add the mint, tarragon, parsley, basil, watercress and nasturtiums, season with salt and pepper and toss gently to coat.

4. Grill the fish until cooked through, 3 to 5 minutes per side. Transfer the fish to plates and mound the herb salad alongside. Drizzle the remaining 2 tablespoons of Chive Oil around the plates and serve at once.

The dressing for the herb salad is flavored with shallots, which lose some of their pungency and turn sweet when marinated in vinegar.

WINE RECOMMENDATION: Mild white fish pairs well with a light white wine, but the sharp greens require a bottling with acidity. Look for a tart, French Sauvignon Blanc.

Source:
Food and Wine Magazine

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