A fresh-tasting dish that is easy to prepare and cooks in minutes.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 cup packed mixed herbs (parsley, chives, mint, tarragon, and chervil)||salt and freshly ground black pepper|
|1/2 cup, plus 1 tbsp olive oil||sugar (optional)|
|1 tbsp tarragon vinegar||6 thick halibut fillets, about 5oz (140g) each|
|2 garlic cloves||lemon wedges, for serving|
Process the herbs, 1 cup oil, tarragon vinegar, and garlic in a blender until smooth. Season with salt and pepper. If it tastes slightly bitter, add sugar to taste. Transfer the sauce to a bowl, cover, and refrigerate until serving.
Preheat the broiler or build a fire in an outdoor grill. Lightly brush each fillet with the remaining oil and season with salt and pepper. Broil or grill, turning once, about 4 minutes, until the fish is barely opaque when pierced with the tip of a sharp knife. Transfer to plates and serve, with the green sauce and the lemon wedges.
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