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1
Set the fish on a platter.
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2
In a small bowl, combine 1/4 cup of salt with the sugar and pat it over both sides of the fillets.
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3
Let stand for 30 minutes.
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4
Rinse the fish and pat dry.
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5
Meanwhile, in a small skillet, toast the walnuts over moderate heat for about 3 minutes, until golden.
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6
Transfer to a small bowl and let cool.
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7
Stir in the butter, juniper berries, orange zest, ham, lime juice and fennel pollen.
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8
Scrape the nut butter onto a sheet of wax paper and spread to a 3-by-6-inch rectangle; wrap in the paper.
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9
Refrigerate until firm.
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10
Put the garlic in a small saucepan, add cold water to cover and bring to a boil.
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11
Drain.
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12
Repeat this process 3 times, reserving 2 tablespoons of the final water.
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13
Transfer the garlic and reserved water to a blender.
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14
Add 2 tablespoons of the olive oil and 1 tablespoon of the grapeseed oil and puree until smooth.
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15
Scrape the garlic puree into a bowl.
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16
Add the watercress, arugula, parsley, basil and dill to the blender and pulse until finely chopped.
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17
With the machine on, pour in the remaining 1/4 cup each of olive oil and grapeseed oil and puree until smooth.
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18
Add the Parmigiano, lemon zest, lemon juice and the garlic puree and pulse to combine.
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19
Season the pistou with salt and pepper and transfer to a bowl.
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20
Light a grill or preheat a grill pan and brush it with olive oil.
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21
Brush the fish with olive oil and grill over moderately high heat, turning once, until cooked through and lightly charred, 6 minutes.
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22
Spoon the pistou onto 4 plates and top with the fish.
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23
Unwrap the butter and cut it into 4 rectangles.
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24
Place the butter on the fish and serve.
