Halibut with Caper Salsa Verde
The recipe Halibut with Caper Salsa Verde could satisfy your Mexican craving in roughly 30 minutes. One serving contains 230 calories, 32g of protein, and 10g of fat. For $6.11 per serving, you get a main course that serves 2. A mixture of shallots, kosher salt, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
Combine 1 tablespoon oil, 1/8 teaspoon pepper, parsley, and next 6 ingredients (through anchovy paste) in a small bowl, tossing well; set aside.
Heat a large nonstick skillet over medium-high heat.
Add remaining 1 teaspoon oil to pan; swirl to coat.
Sprinkle fish fillets evenly with salt and remaining 1/8 teaspoon black pepper.
Add fish fillets to pan; cook 4 minutes on each side or until desired degree of doneness.
Serve fish with salsa verde.
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 Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.
Chehalem 3 Vineyard Pinot Gris
A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.