Slice the Sterling ® halibut fillet into pieces that fit the salad leaves Put the halibut pieces on a plate, and squeeze the lemon. Pour lemon juice over the fish, and leave to marinate for 10 minutes.
In the meantime, prepare the vegetables. Wash and dry the romano salad leaves. Cut the cucumber into thin strips, about 10 cm long. Thinly slice the avocado and sugar peas. Finely chop the red chili.
After the halibut has marinated in lemon juice for about 10 minutes, add maldon salt and chili. Get the salad leaves ready, and fill with chili mayonnaise, avocado, sugar peas and cucumber.
Add the halibut, and drizzle with more chili mayonnaise, and finely chopped chives.
4 tablespoons of mayonnaise
2 teaspoons of Sriracha Hot Chili Sauce