| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Piece filleted halibut | |
| about 750g | ||
| 3 | Pieces stem ginger in syrup | |
| Zest and juice of 3 limes | ||
| Stems of lemon balm | ||
| 1/2 | pt | Fish stock |
| 2 | Watercress | |
| 1 | T | Hazelnut oil |
| 2 | T | Extra virgin olive oil |
| 1 | T | Garlic chives, chopped |
INSTRUCTIONS
Skin and bone the fish. Remove any dark meat from the skin side. Cut into 4 pieces. Season. Rub with olive oil. Cut the stem ginger into small matchstick size pieces (fine julienne). Zest and juice the limes, keeping them separate. Spread all four pieces of halibut on the upperside with the julienne of ginger and half of the lime zest. Chop the lemon balm. Reduce 1/4 pint fish stock by half. Add the rest of the lime zest and half the juice with the honey and the chopped lemon balm. Simmer all together for a few minutes to blend the flavours. Season. Add 2 teaspoons of watercress puree, the hazelnut oil and the rest of the olive oil. Whisk all together vigorously. Taste and adjust seasoning. Do not add the garlic chives until ready to give a freshness to the dressing. Chargrill the fish and serve with dressing. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 160
Calories From Fat: 138
Total Fat: 15.5g
Cholesterol: 2.3mg
Sodium: 363.5mg
Potassium: 335.5mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 5.3g