Ingredients

• 4 x 175g/6oz halibut steaks
• 100g/3½oz plain flour
• 2-3 tbsp cayenne pepper
• 1 tsp celery salt
• 1 tsp garlic powder
• salt and freshly ground black pepper
• 2 tsp oil
• knob of butter
• 150ml/5fl oz fresh tomato juice (made by blending 4-5 fresh tomatoes and passing through a sieve to collect the juice. Discard the pulp and seeds.)
• 50ml/2fl oz red wine vinegar
• 100ml/3½fl oz olive oil
• 1 garlic clove
• finely chopped
• salt and freshly ground black pepper
• 400g/14oz canned mixed beans
• rinsed and drained
• 2 sticks celery
• finely chopped
• 1 green chilli
• seeds removed
• chopped
• 250ml/9fl oz Greek-style yoghurt
• 1 tbsp chopped fresh dill
• 1 lime
• juice only
• half cucumber
• peeled
• grated
• salt and freshly ground black pepper
• 1 lime
• cut into wedges
• to garnish
• small handful chopped parsley
• to garnish

Directions

• For the halibut
• mix the flour
• cayenne pepper
• celery salt and garlic powder in a bowl and season well with salt and freshly ground black pepper. Dredge the halibut steaks in the spiced flour mixture and shake off anty excess.
• Heat the oil in a pan over a medium heat. Add the butter
• and when it begins to foam add the fish.
• Cook the halibut steaks for three minutes on each side
• or until just cooked through. (If the steaks are very thick
• transfer them to the oven preheated to 180C/365F/Gas 4 and roast for a further 4-6 minutes
• or until completely cooked through.)
• For the bean salad
• whisk the tomato juice
• red wine vinegar
• olive oil and garlic together in a bowl. Season
• to taste
• with salt and freshly ground black pepper
• then add the mixed beans
• celery and chilli and mix well.
• For the tzatziki
• mix the yoghurt
• dill and lime juice together in a clean bowl.
• Add the grated cucumber and season
• to taste
• with salt and freshly ground black pepper. (Thin the mixture down with water if necessary.)
• To serve
• place a large spoonful of the bean salad into each serving bowl. Place a piece of halibut on top of each and spoon a dollop of tzatziki alongside.
• Garnish with lime wedges and chopped parsley and serve.