Halibut Stroganoff
Halibut Stroganoff is a pescatarian recipe with 4 servings. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 583 calories, 39g of protein, and 20g of fat. Head to the store and pick up salt, halibut, flour, and a few other things to make it today. To use up the reduced fat ice cream you could follow this main course with the Light Chocolate Ice Cream: 10 Simple Steps to Sugar & Gluten-Free Perfection, Part 2 as a dessert. 1 person found this recipe to be delicious and satisfying. It works well as a pricey main course. From preparation to the plate, this recipe takes roughly 40 minutes.
Instructions
In a large pot of salted water boil egg noodles until al dente.
In a large saucepan over medium-high heat saute butter, onion, and garlic until onions are soft.
Add flour and mushrooms. Cook 5 minutes.
Add mushroom soup to saucepan, simmer uncovered 10 minutes.
Add cooked halibut and stir in sour cream.
Heat through. Season with salt and pepper.
Serve sauce over egg noodles, sprinkle parsley on top.
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. The Loveblock Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.
Loveblock Pinot Gris
Loveblock Pinot Gris is a pale golden with hints of green. The 2013 vintage is a dry style with floral aromas and a hint of ripe pineapple. The palate reveals poached pear and blood orange, and finishes with a touch of citrus, good texture and rich mouth feel.