Active Time
N/A
Total Time
N/A
Yield
Serves : 6

How to Make It

Step 1    

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

Step 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.

Step 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.

Step 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.

Suggested Pairing

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 Pouilly-Fumé.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5