If grilling doesn't suit you, try baking the fillet.
1-pound halibut fillet
½ pound shrimp
¼ bunch cilantro
3 cloves garlic
1 tablespoon olive oil
Fresh-cracked black pepper, to taste
1 cup seafood Demi-Glacé Reduction Sauce (see recipe on page 76)
Soak 12 wooden skewers in water for at least 2 hours.
Clean the halibut and keep chilled. Completely remove the shells and tails from the shrimp (save for future use in stock). Slice the shrimp in half lengthwise and remove the veins. Juice 2 of the limes and grate the rinds for zest. Cut the remaining lime into 6 wedges. Reserve 6 whole leaves of cilantro for garnish and chop the rest. Mince the garlic and finely slice the leek.
Butterfly the halibut fillet lengthwise to make a ½- to ¾-inch-thick fillet. Lay the fillet out, then layer the shrimp, half of the lime zest, half of the chopped cilantro, the garlic, and leek. Gently roll up the stuffed fillet, then cut into 6 pinwheels. Insert 2 skewers into each pinwheel, forming an “X,” which will hold the pinwheels together. Brush with some of the oil, and grill for 4 minutes on each side.
To serve, sprinkle each with pepper and the remaining zest and cilantro. Drizzle with the remaining oil and Demi-Glacé Reduction Sauce.