COCONUT HALIBUT WITH PINOT GRIGIO SAUCE
COCONUT HALIBUT WITH PINOT GRIGIO SAUCE
Print recipe| Serves | 4-6 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Allergy | Fish |
| Meal type | Main Dish |
| Misc | Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party, Valentines day |
| By author | EVOO Marketplace |
Ingredients
Halibut
- 1lb Halibut Fillet
- 4 tablespoons Ultra Premium EVOO (Medium Intensity) (EVOO Marketplace)
- 4 tablespoons Coconut White Balsamic (EVOO Marketplace)
- 1 Small Shallot (Minced)
- 1 clove Garlic (Minced)
- 1 tablespoon Cilantro (Chopped)
- dash Sea Salt
- dash Black Pepper
Halibut (Optional)
- 2 tablespoons Capers
Sauce
- 3 Small Shallot (Minced)
- 1/2 cup Pinot Grigio White Wine
- 4 tablespoons Butter
- 1/2 tablespoon Flat-leaf Parsley (Finely Chopped)
- dash Sea Salt
Directions
| Halibut | |
| Step 1 | |
| Combine the shallot, garlic, EVOO, Coconut Balsamic, capers, salt, pepper and cilantro. Toss and then chill 20 minutes. While mixture is chilling prepare sauce as described below. | |
| Step 2 | |
| Heat 3 tablespoons of Ultra-Premium EVOO in a large non-stick skillet over medium to medium-high heat. (Note: Once EVOO starts to thin and spread in pan you are ready to go). Place Halibut fillets and mixture prepared in step 1 into pan. Cook for about 6 – 8 minutes and then turn. Cook for another 6 – 8 minutes or until cooked through. | |
| Pinot Grigio Sauce | |
| Step 3 | |
| In a small saucepan add minced shallot and Pinot Grigio White wine. Simmer for approximately 15 minutes. Set sauce aside and allow to cool for approximately 5 minutes. | |
| Step 4 | |
| Add Parsley and whisk in half of the butter. Stir over low heat until butter is dissolved into sauce. Season with Sea Salt and allow sauce to simmer an addition 5 minutes. | |
Note
Serve with roasted vegetables or Basmati rice.
Click below to purchase these EVOO Marketplace products:
Ultra-Premium EVOO
Coconut White Balsamic
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