Halibut A La Barigoule

Name: Halibut A La Barigoule
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 mediums carrots, peeled and cut into 1/2-inch rounds; 355 milliliters dry white wine; 2 Tbsps fresh flat-leaf parsley, clean and roughly chopped; 6 sprigs fresh thyme; 2 cloves garlic, roughly chopped; 680 grams halibut, cut into 4 equal pieces; 0 teaspoons freshly ground pepper, plus more to taste; 1 teaspoon salt, plus more to taste; 3 shallots, cut into 1/4-inch rings; 85 grams thick-cut bacon, cut into 1/2-inch pieces

Halibut A mixture of garlic, wine, halibut, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Add carrots, thyme, salt, and pepper to pan; cook until just tender, about 9 minutes. Raise heat to high; slowly add wine and 3/4 cup water; stir to scrape up remaining brown bits, and cook until boiling. Reduce heat to medium; add halibut, and cover. Cook until fish is opaque and cooked through, about 8 minutes.

Ingredients you will need

Carrot

Halibut

Pepper

Thyme

Water

Fish

Salt

Wine

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

5mediums

carrots, peeled and cut into 1/2-inch rounds 355milliliters

dry white wine 2Tbsps

fresh flat-leaf parsley, clean and roughly chopped 6sprigs

fresh thyme 2cloves

garlic, roughly chopped 680grams

halibut, cut into 4 equal pieces 0teaspoons

freshly ground pepper, plus more to taste 1teaspoon

salt, plus more to taste 3

shallots, cut into 1/4-inch rings 85grams

thick-cut bacon, cut into 1/2-inch pieces

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. 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. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.