Halibut Provençale
Halibut Provençale is From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up seasoned salt, plum tomato, halibut steaks, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.
Instructions
Combine first 4 ingredients; set aside.
Sprinkle salt and pepper over both sides of fish; coat with cooking spray. Arrange fish in a grill basket coated with cooking spray.
Place on grill over medium-hot coals (350 to 400); grill, covered, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Top fish with tomato mixture.
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. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
St. Michael-Eppan Anger Pinot Grigio
Depending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.