Looking for a light pairing that doesn’t sacrifice on flavor? This recipe is quite simple, with a delicious, buttery outcome that you’ll want to make all year round. With just a few ingredients, and a little bit of patience, you’ll cook a perfectly delicate halibut; an excellent match for Sauvignon Blanc from our Trinity Ridge Vineyard.
The trick: get your pan hot before cooking the fish, then wait to flip until it releases from the pan. This will keep the fish in tact while you flip and create that beautiful, golden-brown crust every time. Again, patience is key, so take a deep breath and a sip of wine for confidence.
Wine we paired with this recipe:
Sauvignon Blanc
Trinity Ridge Vineyard, Moon Mountain District
Ingredients:
- 4 7-8 ounce Halibut fillets, at least one inch thick
- 4 Tbsp – Butter, slightly softened
- Zest of half a Lemon
- 6-8 Thyme sprigs, leaves stripped
- 2 Garlic cloves, chopped
- 2 Tbsp Lasseter Family Heirloom Farms Extra Virgin Olive Oil
- Salt & Pepper, to taste
Preparation:
Step one:
In a small bowl, combine softened butter, thyme leaves, lemon zest, & chopped garlic. Fold with a spatula until well mixed. Set aside. You can make this a day in advance.
Step two:
Pat halibut as dry as possible. This will help form an even crust. Season generously with salt & pepper. Heat oil in a pan on high & let come to temperature.
Step three:
Place halibut into the pan skin-side up & cook for 3-5 minutes until a golden-brown crust forms & the fish easily lifts from the pan. Turn heat down to medium, then flip fillets.
Step four:
Add the compound butter from earlier to the pan. As it melts, tilt the pan & spoon the butter over the fish repeatedly for 3-6 minutes until cooked through. When fish is cooked, plate & pour butter sauce over top. Enjoy with a side salad & a chilled glass of Sauvignon Blanc!
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