- 1/2 pound thin green beans, steamed until tender-crisp (see note)
- 1 cup grape or cherry tomatoes, halved
- 1/4 cup Kalamata olives
- 1 tablespoon plus 1 teaspoon chopped fresh parsley, divided
- 1 tablespoon plus 1 teaspoon chopped fresh chives, divided
- 2 tablespoons extra virgin olive oil, divided
- 1 shallot, smashed
- 4 cloves garlic, minced, divided
- 2 cups chicken broth
- 1 cup dry white wine
- 3 lemons, zested and juiced
- 1 bay leaf
- 1/2 teaspoon whole black peppercorns
- 4 (6-ounce) halibut fillets
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
- 4 prawns – tails on, peeled and deveined
- 1 teaspoon chopped fresh parsley
Combine green beans, tomatoes, olives, 1 tablespoon parsley and 1 tablespoon chives in a bowl. Set aside.
Heat 1 tablespoon oil in a sauté pan over medium-low heat. Add shallot and 2 cloves garlic and cook until fragrant and soft, but not brown, 3 to 5 minutes. Stir in stock, wine, lemon zest, lemon juice, bay leaf and peppercorns. Increase heat to medium-high and bring the mixture to a simmer.
Season both sides of halibut generously with salt.
Reduce heat to low and add halibut to the pan. Cover and cook until fish is opaque and flaky, 5 to 8 minutes. Carefully remove from the poaching liquid and keep warm.
To prepare sauce, strain poaching liquid and return to the pan. Cook over medium-high heat until liquid is reduced to 1/2 cup. Remove the pan from the heat and swirl in butter. Keep warm until ready to serve.
Heat 1 tablespoon oil in a small sauté pan over medium-high heat. Add remaining 2 cloves garlic and cook until fragrant, about 1 minute. Add prawns, 1 teaspoon parsley and 1 teaspoon chives. Cook, stirring frequently, until prawns are bright pink and just cooked through, about 2 minutes. Add a splash of wine and continue cooking until most of the liquid is evaporated. Remove from the heat and season with salt and pepper.
Divide salad among4 plates. Place a halibut fillet on top of salad and drizzle with sauce. Top with an herbed prawn; serve immediately.
Instead of green beans, use any seasonally available vegetable such as asparagus, carrots or zucchini.