Recipe - Chargrilled Halibut Coated With Lime And Ginger With A Le

1 Piece filleted halibut;
about 750g
3 Pieces stem ginger in syrup
Zest and juice of 3 limes
Stems of lemon balm
One half pt Fish stock
2 bn Watercress
1 tablespoon Hazelnut oil
2 tablespoon Extra virgin olive oil
1 tablespoon Garlic chives; chopped

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 One fourth 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.