- 1 cup packed mixed herbs (parsley, chives, mint, tarragon, and chervil)
- ½ cup olive oil
- 1 tbsp tarragon vinegar
- 2 garlic cloves
- Salt and freshly ground black pepper
- Sugar (optional)
- 6 thick halibut fillets, about 5oz (140g) each
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- Lemon wedges, for serving
- Process the herbs, 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 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.
- Variation
- Seared Salmon with Green Sauce
- Substitute six salmon fillets for the halibut.