Holly’s Halibut with Sauce Vierge
4
35 minutes
Created by Chef Holly Tyldsley of Young’s Pubs for our Mellow Yellow Chef’s Campaign, this grilled halibut with sauce vierge is fresh, bright and beautifully ingredient‑led.
Perfect for summer, ideal for winter when you’re chasing something fresh, it’s layered with textures and flavour. A stunning dish.
Method
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1
Pat the halibut dry and season both sides with sea salt and black pepper.
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2
Drizzle with 1 tbsp Mellow Yellow.
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3
Preheat a grill or griddle pan to medium‑high. Brush the surface with Mellow Yellow to prevent sticking. Grill the halibut for 3–4 minutes per side until just cooked through and lightly charred.
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4
Meanwhile, make the sauce vierge: combine tomatoes, shallot, capers, basil, parsley, chives, lemon zest and juice in a bowl.
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5
Add 3 tbsp Mellow Yellow and stir gently. Season to taste with salt and pepper.
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6
Serve the grilled halibut topped generously with the fresh, herb‑packed sauce vierge.
Ingredients
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2 x 180–200g halibut fillets
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4 tbsp Mellow Yellow cold pressed rapeseed oil (plus extra for grilling)
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2 ripe tomatoes, finely diced
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1 small shallot, finely chopped
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1 tbsp capers, chopped
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1 small handful fresh basil, chopped
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1 small handful fresh parsley, chopped
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1 small handful fresh chives, chopped
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1 lemon (zest and juice)
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To taste: sea salt & black pepper
