The dressing for the herb salad is flavored with shallots, which lose some of their pungency and turn sweet when marinated in vinegar.
Amazing Seafood Recipes
3 shallots, thinly sliced
3 tablespoons sherry or tarragon vinegar
Finely grated zest of 1 lemon
Six 6-ounce skinless halibut fillets
Salt and freshly ground pepper
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)
How to Make It
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.
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.
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.
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.
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