1 teaspoon olive oil
4 skinless halibut steaks, about
1⁄2 teaspoon cornflour, mixed
with 2 teaspoons cold water to
form a paste
salt and freshly ground black pepper
For the relish
2 red onions, grated
6 shallots, grated
1 tablespoon freshly squeezed
2 teaspoons olive oil
2 tablespoons red wine vinegar
2 teaspoons caster sugar
150ml/5fl oz fish stock
• To make the relish, put the onions and shallots in a small bowl, and toss
in the lemon juice.
• Heat the oil for the relish in a frying pan over a medium heat. Tip in the
onions and shallots, and sauté for 3–4 minutes until just softened. Add
the vinegar and sugar, and continue to cook for a further 2 minutes over
a high heat. Pour in the stock, and season well with salt and pepper.
Bring to the boil and simmer gently for 10 minutes until the sauce has
thickened and slightly reduced.
• Brush a frying pan with the oil, and heat over a medium-high heat until
hot. Press the fish into the pan to seal, reduce the heat and cook for
4 minutes. Turn the fish over and cook for 5 minutes until cooked
through. Drain on kitchen paper and keep warm.
• Stir the cornflour paste into the relish and heat through, stirring, until it
has thickened. Check and adjust the seasoning if necessary. Pile the
relish onto serving plates and top with the halibut.