Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    shallots -- thinly sliced
   3      tablespoons   sherry or tarragon vinegar
                        finely grated zest of 1 lemon
   6      6 ounce       skinless halibut fillets
     1/4  cup           plus 2 tablespoons chive oil -- (recipe follows)
                        salt and freshly ground pepper
     1/4  cup           small mint leaves
     1/4  cup           tarragon leaves
     1/2  cup           flat-leaf parsley leaves
     1/2  cup           torn basil leaves
     1/2  cup           watercress leaves
  18                    nasturtiums -- (optional)

Preparation:

1. In a medium bowl, combine the shallots with the vinegar and lemon zest and let marinate at room temperature for about 30 minutes. 2. Light a grill or preheat a grill pan and oil it lightly. In a glass baking dish, coat the fish with 2 tablespoons of the Chive Oil and season with salt and pepper. 3. Stir 2 tablespoons of the Chive Oil into the shallots. Add the mint, tarragon, parsley, basil, watercress and nasturtiums, season with salt and pepper and toss gently to coat. 4. Grill the fish until cooked through, 3 to 5 minutes per side. 5. Transfer the fish to plates and mound the herb salad alongside. Drizzle the remaining 2 tablespoons of Chive Oil around the plates and serve at once. The dressing for the herb salad is flavored with shallots, which lose some of their pungency and turn sweet when marinated in vinegar. WINE RECOMMENDATION: Mild white fish pairs well with a light white wine, but the sharp greens require a bottling with acidity. Look for a tart, French Sauvignon Blanc, such as the 1997 Herv‚ Seguin Pouilly-Fume‚ or the 1997 Jean-Claude Châtelain Pouilly-Fum‚.