Grilled Halibut With Herb Salad And Chive Oil

Course : Fish
Serves: 6
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3 small shallots -- thinly sliced
3 tablespoons sherry or tarragon vinegar
1 medium finely grated zest of 1 lemon
6 fillets skinless halibut fillets 6 ounce
1/4 cup plus 2 tablespoons chive oil -- (recipe follows)
1 teaspoon salt and freshly ground 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 pieces nasturtiums -- (optional)

Preparation / Directions:

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

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