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Grilled Halibut with Herb Salad and Chive Oil

Source: Food & Wine
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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
  Serves 6
The dressing for the herb salad is flavored with shallots, which lose some of their pungency and turn sweet when marinated in vinegar.
RECIPE INGREDIENTS
For the Chive Oil:
1 cup snipped chives
1/4 cup extra-virgin olive oil
For the Halibut:
3 shallots, thinly sliced
3 tablespoons sherry or tarragon vinegar
Finely grated zest of 1 lemon
Six 6-ounce skinless halibut fillets
1/4 cup plus 2 tablespoons Chive Oil
1/4 cup small mint leaves
1/4 cup tarragon leaves
1/2 cup flat-leaf parsley leaves
1/2 cup torn basil leaves
1/2 cup watercress leaves
18 nasturtiums (optional)
DIRECTIONS
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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Center-Stage Salads
 Herb-Garden Cooking
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 337
Fat. Total: 18g
Fiber: 2g
Carbohydrates, Total: 6g
Sodium: 99mg
% Cal. from Fat: 48%
Cholesterol: 54mg
Protein: 37g
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