We were given two beautiful halibut collars by our local fish guy. Our marinade is a hybrid blending yogurt with miso with siracha with 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.
