Grilled Halibut with Lemon-Mint Gremolata
Grilled Halibut with Lemon-Mint Gremolat A mixture of pepper, halibut fillets, lemon-mint gremolata, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Brush fillets with oil, and sprinkle with salt and pepper.
Place fillets on a grill rack coated with cooking spray.
Grill, covered with grill lid, over medium-high heat (350 to 40
5 minutes on each side or until fish flakes easily with a fork.
Place fillets on individual serving plates; sprinkle evenly with Lemon-Mint Gremolata, and serve with lemon wedges.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alsace Willm Pinot Gris Reserve. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.
![Alsace Willm Pinot Gris Reserve]()
Alsace Willm Pinot Gris Reserve
An intense golden color with hints of ocher, the wine has a nose of ripe fruit, quince. In the mouth the attack is both supple and full, with notes of honey and spices. The final perfectly balances sugar and acidity.Pair this wine alongside pan-fried foie gras, grilled or roasted white meats (pork, veal), rabbit, poultry in cream sauce, smoked fish, mushroom dishes such as risotto.