Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL

Serves 4
Preparation time 20 min
Cooking time 10 min
Preheat oven to 200 C, 400 F, Gas 6

INGREDIENTS

  • 4 x 5oz [150gm] halibut steaks
  • ¾ cup chicken stock
  • 1 tablespoon chopped fresh thyme [ or 1 teaspoon dried thyme]
  • ¼ teaspoon ground black pepper
  • ½ teaspoon chilli powder

Vinaigrette:

  • 1 lemon, quartered and deseeded
  • ½ cup pink grapefruit juice
  • 1 tblsp olive oil
  • 1 tblsp chopped coriander [cilantro]
  • ¼ teasp each salt and pepper

To make the vinaigrette: Place the lemon quarters in a food processor with steel blade and chop. Add remaining vinaigrette ingredients and blend. Pour into a sauce jug and set aside.

To prepare the fish: Mix together the chicken stock, thyme, pepper and chilli powder.

Place the halibut steaks in a baking dish and cover with the stock mixture.

Bake in the preheated oven for 10 – 12 minutes until cooked.

Remove the cooked fish carefully onto serving plates and serve with the vinaigrette.