Pistou Halibut
Pistou Halibut is a gluten free, dairy free, and primal recipe with 4 servings. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 220 calories, 33g of protein, and 6g of fat. From preparation to the plate, this recipe takes about 10 minutes. It works well as a main course. Head to the store and pick up salt, olive oil, garlic cloves, and a few other things to make it today. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert.
Instructions
Combine first 5 ingredients in a small bowl; rub over both sides of fillets.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
Add fillets; cook 2 to 3 minutes on each side or until fillets flake easily when tested with a fork.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices 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 Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
Alsace Willm Pinot Gris Reserve
An intense golden color with hints of ocher, the wine has a nose of ripe fruit, quince. In the mouth the attack is both supple and full, with notes of honey and spices. The final perfectly balances sugar and acidity.Pair this wine alongside pan-fried foie gras, grilled or roasted white meats (pork, veal), rabbit, poultry in cream sauce, smoked fish, mushroom dishes such as risotto.