Halibut Roasted in Grape Leaves with Lemon Vinaigrette

Name: Halibut Roasted in Grape Leaves with Lemon Vinaigrette
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon Dijon mustard; 12 larges brined grape leaves, rinsed and stems trimmed; 680 grams skinless halibut fillets, about 1 inch thick; 4 servings Kosher salt and freshly ground white pepper; 3 Tbsps fresh lemon juice; 59 milliliters extra-virgin olive oil; 2 teaspoons chopped thyme

You can never have too many main course recipes, so give Halibut Roasted in Grape Leaves with Lemon Vinaigrette a try. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 287 calories, 32g of protein, and 16g of fat. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of thyme, olive oil, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

Lightly oil a baking dish. On a work surface, overlap 3 of the grape leaves, vein side up, to create a 7- to 8-inch round. Repeat with the remaining grape leaves for a total of 4 rounds.

Ingredients you will need

Grape Leaves

Cooking Oil

Equipment you will use

Baking Pan

Drizzle 1 teaspoon of the olive oil into the center of each round; sprinkle 1 teaspoon of the thyme over all of the rounds. Season with salt and white pepper. Set the halibut on the seasoned oil and fold the grape leaves around the fish. Arrange the fish packets, seam side down, in the baking dish. Roast for about 20 minutes, or until the grape leaves are crisp and the fish is just cooked through.

Ingredients you will need

Grape Leaves

White Pepper

Olive Oil

Halibut

Thyme

Fish

Salt

Cooking Oil

Equipment you will use

Baking Pan

Meanwhile, in a small bowl, whisk the lemon juice with the mustard and the remaining 1/4 cup of olive oil and 1 teaspoon of thyme. Season the vinaigrette with salt and white pepper.

Ingredients you will need

White Pepper

Lemon Juice

Vinaigrette

Olive Oil

Mustard

Thyme

Salt

Equipment you will use

Whisk

Bowl

Transfer the fish packets to a platter. Carefully peel back the grape leaves. Spoon the vinaigrette over the fish and serve hot or at room temperature.

Ingredients you will need

Grape Leaves

Vinaigrette

Fish

Equipment

Ingredients

Servings:

1teaspoon

Dijon mustard 12larges

brined grape leaves, rinsed and stems trimmed 680grams

skinless halibut fillets, about 1 inch thick 4servings

Kosher salt and freshly ground white pepper 3Tbsps

fresh lemon juice 59milliliters

extra-virgin olive oil 2teaspoons

chopped thyme

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks 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. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.