Grilled Halibut with White Miso, Aji Amarillo & Lemon on Potato Mash

For this Nikkei dish I use British halibut marinated in miso, sake and aji amarillo, served with a velvety mashed potato. For best results, let the fish marinate for a day or two – the miso will infuse the flesh with wonderful umami flavours, while the aji amarillo and lemon add a gentle heat and refreshing acidity. This dish makes an elegant main course for any supper.