GRILLED HALIBUT AND VEGETABLE NAPOLEON
Portions : 4 - Preparation : 10 minutes - Cooking : 10 minutes
Ingredients
- 4 halibut steaks (120 g/4 oz each)
- 15 ml (1 tablespoon) curry powder
- 75 ml (5 tbsp) Mycryo cocoa butter
- 2 limes, cut in 2
- 1 red bell pepper, quartered
- 1 green bell pepper, quartered
- 1 zucchini, thinly sliced
- 1 fennel bulb, thinly sliced
- 125 ml (1/2 cup) cottage cheese or Greek yogurt
- 1 garlic clove, minced
- 125 ml (1/2 cup) fresh coriander leaves, chopped
- ½ bunch chives, snipped
- 1 lime, zest
- Salt and pepper to taste
Preparation
- Preheat the BBQ to maximum.
- Coat halibut steaks with salt, pepper, curry powder and Mycryo cocoa butter.
- Cook on the hot grill for 2 minutes per side.
- Turn off the heat on one side of the BBQ and continue cooking over indirect heat for 5 to 8 minutes, depending on the thickness of the fish.
- Meanwhile, place the limes on the grill and cook for 2-3 minutes.
- Mix the peppers, zucchini and fennel in a bowl. Season with salt and pepper, then sprinkle with the remaining Mycryo cocoa butter.
- Place the vegetables on the bbq grill and grill for 3 minutes on each side.
- In a bowl, mix cottage cheese, garlic, coriander, chives and lime zest. Check seasoning.
- Layer the vegetables on each plate, add a touch of fromage blanc and place the grilled halibut on top.
