I think PMcE and I made this for every guest that ever came through our doors at Cherrier. It is delicious and easy to make. The original recipe is for Sea Bass but we have always used Halibut. You can also use a nice thick Tilapia Fillet. We used to serve this with rice. These days we would choose a nice fresh salad.
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh basil leaves
1 tablespoon finely chopped fresh thyme leaves
2 teaspoons dried lavender
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 skinless halibut fillets, each about 6 ounces and 1 inch
Lemon wedges (optional)
1. Prepare the grill for direct cooking over high heat (450° to 550°F).
2. In a small bowl whisk the paste ingredients. Spread the paste evenly on both sides of the fillets. Brush the cooking grates clean. Grill the fillets over direct high heat, with the lid closed as much as possible, until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once. Serve warm and garnish with lemon wedges, if desired.
Serving suggestion: with wilted Spinach, oven roasted tomatoes with basil.