Ingredients

• 8 sprigs fresh basil
• 4 sprigs fresh tarragon
• 8 sprigs fresh coriander
• 1 small red onion, peeled and quartered
• 3 tomatoes, peeled, quartered and seeded
• 1 clove garlic, crushed
• grated rind and juice 1 lemon
• 15ml (1 tbsp) capers
• 60ml (4 tbsp) olive oil
• 4 x 200g (7oz) halibut steaks
• salt and freshly ground black pepper
• fresh chives, to garnish

Tools

• Kitchen Machine
• Food Processing Attachment

Method

1. Make the salsa. Using the Food Processing Attachment fitted with the knife blade, chop the basil, tarragon and coriander. Add the onion and coarsely chop. Add the tomatoes, and using the pulse action, coarsely chop. Transfer to a bowl.
2. Add the garlic, lemon rind and juice, capers and half the olive oil. Mix together and set aside for 30 minutes to infuse.
3. Season the halibut steaks with salt and freshly ground black pepper. Heat the remaining olive oil in a heavy based frying pan and cook the halibut steaks for 2-3 minutes, per side, or until just cooked through.
4. Heat the salsa in a small pan, until just hot, and spoon over 4 warm serving plates. Place the halibut on the plates, garnish with chives, sprinkle with freshly ground black pepper and serve immediately.

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