Grilled Halibut with Herb Salad and Chive Oil

  • Active Time 20m
  • Total Time 1h 20m

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. WINE RECOMMENDATION: <br>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.

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
  • 6 skinless halibut fillets (6 ounces each)
  • Salt
  • Pepper
  • 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 sherry 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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1995

nutrition information per serving

337 calories; 18g total fat; 54mg cholesterol; 99mg sodium; 6g carbohydrates; 2g fiber; 37g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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