In this week’s Epicurean Express, executive chef, Gray Kunz of Café Gray Deluxe at Upper House in Admiralty demonstrates how to prepare a grilled halibut with white beans and  zesty calamansi vinaigrette. He also tells us the secret to giving your fish the perfect grill marks while making sure it stays juicy inside.

To many, a vinaigrette is a wonderful salad dressing because of its refreshing and aromatic qualities from the combination of herbs, spices and of course, the main ingredient – vinegar.

Here, chef Gray shows us that this delightful dressing can also be a cold sauce that goes very well with much heartier ingredients, including a grilled halibut.

Ingredients:

Grilled Halibut:
4 pc  halibut fillet at 140 g each
15 g  butter (for baking tray)
oil, salt for grilling

Calamansi vinaigrette:
80ml  calamansi juice
4g  white sesame
4g  black sesame
15ml  grape seed oil
10g  young ginger, chopped
5g  chives
5g  parsley
40g  pomelo segments
sugar to taste
salt to taste
tagarashi salt to taste

White beans:
200g  white bean
450ml water
30g  celery
30g  carrot
30g  onion
2g  thyme
1sprig  bay leaf
1  clove
25g  fresh butter