Grilled Nova Scotia Halibut with Fresh Herbs
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 olive oil and season with salt and pepper.
Stir 2 tablespoons of the olive oil into the shallots.
Add the mint, tarragon, parsley, basil and
watercress, 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 top the fish with the herb salad. Drizzle the remaining 2 tablespoons of olive oil around the plates and serve immediately.
3 shallots, thinly sliced
3 Tbsp. sherry or tarragon vinegar
Finely grated zest of 1 lemon
Six 6-ounce skinless Nova Scotia halibut fillets
Salt and freshly ground pepper
1⁄4 cup+2 Tbsp. good quality olive oil
1⁄4 cup chopped mint leaves
1⁄4 cup chopped tarragon leaves
1⁄2 cup chopped flat-leaf parsley leaves
1⁄2 cup torn basil leaves
1⁄2 cup chopped watercress leaves