Halibut with Vegetable Salsa
The recipe Halibut with Vegetable Salsan is ready in about 20 minutes and is definitely a super gluten free, dairy free, paleolithic, and primal option for lovers of Mexican food. This recipe makes 2 servings with 247 calories, 33g of protein, and 10g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It works well as a pricey main course. If you have salt, onion, lemon juice, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Halibut a la Vasco con Albuias en Salsa Verde (Basque-Style Halibut with White Beans and Herb Sauce), Halibut with Kiwi Salsa, and Salsa Skillet Halibut.
Place halibut in an 11-in. x 7-in. baking dish coated with cooking spray.
Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork.
Meanwhile, for salsa, combine the remaining ingredients in a small bowl.
Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner
Halibut can be paired with Pinot Noir, Pinot Grigio, and Gruener Veltliner. 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 Buena Vista Chateau Buena Vista Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.
Buena Vista Chateau Buena Vista Pinot NoirThis rich Pinot Noir opens with red fruit aromas accented by currants and orange zest. Raspberry and cherry flavors continue through to the palate and are complemented by notes of dark chocolate and blackberry. Showcasing bright acidity and a medium-bodied weight, the finish is long and lingering.