The delicate texture and mild flavour of this fish is a
refreshing offering for any gathering.

Perfect for 26cm Cast Iron Skillet - Serves 4

• 4 halibut steaks, approx.
  6-8 oz (175-225 g) each
• 2 tbsp all-purpose flour
• Vegetable oil for the grill

Piquant Green Sauce:

• 4 tbsp low-fat mayonnaise
• 1 garlic clove, crushed
• 1/3 cup (15 g) packed fresh dill,
  chopped coarsely
• 1 cup (60 g) packed fresh
  watercress leaves, chopped
  coarsely
• Finely grated zest of 1 lime
• 2 generous pinches of mild
  chili powder
• Salt
• Freshly ground black pepper

Mix together all the sauce ingredients with salt and pepper. Cover and chill for about 1 hour, allowing the flavorus to mingle and develop.

Preheat the Le Creuset 26cm Skillet Grill over a medium setting on the stovetop, oiling the surface thoroughly when hot.

Dust the halibut with the flour which is seasoned with some salt and pepper, patting off
any excess. Lay the halibut on the hot ribbed surface and leave undisturbed for 2-3 minutes, depending on thickness.

Sear the other side for 1-2 minutes. Top each portion of halibut with a touch of the piquant green sauce.