Grilled Halibut with Herb Salad and Chive Oil

Name: Grilled Halibut with Herb Salad and Chive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 shallots, thinly sliced; 3 tablespoons sherry or tarragon vinegar; Finely grated zest of 1 lemon; Six 6-ounce skinless halibut fillets; Salt and freshly ground pepper; 1/4 cup plus 2 tablespoons Chive Oil; 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 nasturtiums (optional)

Servings: persons

3 shallots, thinly sliced
3 tablespoons sherry or tarragon vinegar
Finely grated zest of 1 lemon
Six 6-ounce skinless halibut fillets
Salt and freshly ground pepper
1/4 cup plus 2 tablespoons Chive Oil
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 nasturtiums (optional)

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.
3
In a glass baking dish, coat the fish with 2 tablespoons of the Chive Oil and season with salt and pepper.
4
Stir 2 tablespoons of the Chive Oil into the shallots.
5
Add the mint, tarragon, parsley, basil, watercress and nasturtiums, season with salt and pepper and toss gently to coat.
6
Grill the fish until cooked through, 3 to 5 minutes per side.
7
Transfer the fish to plates and mound the herb salad alongside.
8
Drizzle the remaining 2 tablespoons of Chive Oil around the plates and serve at once.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 shallots, thinly sliced, 3 tablespoons sherry or tarragon vinegar, Finely grated zest of 1 lemon, Six 6-ounce skinless halibut fillets, and more.

Yes, Grilled Halibut with Herb Salad and Chive Oil falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!