Grilled Halibut with Herb Salad and Chive Oil

FOR THE CHIVE OIL:
Put the chives and olive oil in a blender and blend on high until the oil begins to warm, 2 to 3 minutes. Pour the oil through a very fine strainer set over a bowl and let it drip for at least 1 hour. Discard the contents of the strainer.

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

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.

Grill the fish until cooked through, 3 to 5 minutes per side.

FOR THE HERB SALAD:
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.

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.

MAKE AHEAD:
The Chive Oil can be refrigerated for up to I day. Bring to room temperature before serving.

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, such as the 1997 Herve Seguin Pouilly-Fume or the 1997 Jean-Claude Chatelaine Pouilly-Fume.