We were given two beautiful halibut collars by our local fish guy. Our marinade is a hybrid blending yogurt with miso, sriracha, and honey. The collars are grilled on the skin side and then served with leaves of chervil and a puree of basil. The flavors flirt with seasons and styles not really present: summer and India. That is alright. The meat is dense, rich, smooth and unctuous. The herbs are bright, aromatic, refreshing, clean, and inviting. The dish requires involvement. This is hands-on eating, a great way to spend an evening.
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