To use up some of the bounty from your own garden, Scargle shared the following recipe:

Alaskan Halibut with Summer Beans Verjus Vinaigrette and Salute Chardonnay Grapeseed Oil

Ingredients

6   5 ounce portions  Alaskan Halibut

4   ounces  Yellow wax beans, cut in thirds on a bias

4   ounces  Bluelake beans, cut in thirds on a bias

4   ounces  Haricot vert, cut in thirds on a bias

4  ounces  Purple dragon beans, cut in thirds on a bias

1   each  fennel, small diced and placed in water

6   each  chives

12  each  chervil sprigs

12  each  parsley sprigs

24 each  tarragon leaves

1/2  cup  red verjus

1/2 cup  Salute Sante grapeseed oil

1 medium shallot, minced

Kosher salt

White pepper

1 Tbs. Salute Sante Chardonnay grapeseed oil

2 quarts Salute Sante grapeseed oil, for poaching herb stems

1 tsp.  coriander seed

1 tsp.  fennel seed

Directions

Place beans separately in boiling water that is heavily salted for four minutes remove and place in ice and water to cool quickly.  Remove and dry.  Mix verjus shallots, and 1/2 cup of grapeseed oil.  Season with salt and pepper to taste.  Place herb stems, coriander seed and fennel seed in sauce pan with 2 quarts of grapeseed oil and bring to a simmer.  Simmer for 15 minutes strain and reserve warm. While simmering place diced fennel inside and cook till tender.  Season halibut with salt on both sides and white pepper on one side only.  Eight parts salt to one part white pepper. Place in oil do not boil. Fish should take eight to ten minutes depending on thickness. While fish is cooking mix all beans together and heat in vinaigrette once beans are hot and slightly tender add fennel and heat through. Add herbs and place in center of plate be sure you have a some vinaigrette in beans but not too much. Remove fish from oil and place on paper towel. Season with a little salt right on top of fish and place on top of beans. Finish plate with Salute chardonnay grapeseed oil drizzled around the plate. Serves 6.