with Sun-dried Tomato Beurre Blanc
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Wine Suggestion: Indian Wells Chardonnay, Columbia Valley Pinot Gris, Columbia Valley Sauvignon Blanc, Columbia Valley Syrah
8 5-oz. portions of halibut fillet
salt and pepper
olive oil
1 lemon
Preheat grill to medium heat. Lightly rub halibut with olive oil and season with salt and pepper or your favorite seasoning rub. Place halibut on the grill; cook 3-4 minutes on each side, depending on the thickness of the fish.
Transfer fish to a serving platter, squeeze lemon juice over the fish, and spoon beurre blanc over the top.
1 large shallot, finely chopped
1 ½ c. dry white wine
1 ½ c. champagne vinegar
½ c. chopped sun-dried tomatoes
10-12 oz. unsalted butter, cut into small pieces
¼ c. heavy cream
Kosher or sea salt and pepper
2 Tbs. chopped fresh basil
Place shallot, white wine, and vinegar in a medium saucepan over high heat; bring to a boil and reduce liquid to about 1 cup. Add the sun-dried tomatoes and heavy cream; return to a boil, and reduce liquid by half, until slightly thickened.
Remove from the heat and whisk in butter, a few pieces at a time. Season to taste with salt and pepper. Stir in basil just before serving.
If the sauce is too tart, add a pinch of sugar. Beurre Blanc may be held in a bain marie until service, take care not to overheat.
