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.
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|Serving Size: 1 Serving (456g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 384 (88%)|
|Amt Per Serving||% DV|
|Total Fat 42.6g||57 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 30.9g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 2.3mg||1 %|
|Sodium 387.2mg||13 %|
|Potassium 655.2mg||17 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 11g|
|Protein 7g||10 %|
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Calories per serving: 437
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