Ingredients

• 2 tablespoons chopped tarragon leaves
• 1 shallot minced
• 1 tablespoon sherry vinegar
• 2 tablespoons grapeseed oil
• Pinch salt
• 4 salmon fillets
• 1 tablespoon minced ginger
• 1 tablespoon minced roasted garlic
• 1/2 teaspoon minced lime zest
• 1 teaspoon minced chives
• 1 teaspoon lime juice
• 4 tablespoons grapeseed oil
• Pinch salt
• 4 scallops, medium size
• 1/2 teaspoon minced lemon zest
• 1/2 teaspoon chopped fresh thyme leaves
• 1/4 teaspoon ground star anise
• 1 tablespoon lemon juice
• 4 tablespoons grapeseed oil
• Pinch salt
• 4 halibut fillets

Instructions

1. Heat food-safe stones of your choice in a 475 degree F oven a minimum of 2 hours. Prepare the 3 different marinades separately. Add fish to appropriate marinades and let rest in a cool place for a minimum of 1 hour. Remove stones carefully from oven and place on a salted tray. Cook fish separately on each stone for 1 to 2 minutes each side. Remove fish from rocks and place on desired garnishes.