Spicy Halibut Baked in Phyllo
Spicy Halibut Baked in Phyllo might be just the main course you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 258 calories, 34g of protein, and 5g of fat per serving. This recipe serves 4. 1 person found this recipe to be delicious and satisfying. A mixture of cayenne pepper, honey, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
In a bowl, combine mayonnaise, cayenne pepper, chile powder, lime juice, cilantro, mint, honey, salt, and pepper; set aside. Lightly coat 6 sheets thawed phyllo dough with cooking spray. Make 2 stacks of 3 phyllo sheets; cut stacks in half. Coat halibut fillets on 1 side with 1 teaspoon mayo mixture; place each fillet in middle of each phyllo stack, mayo side down. Trim excess dough; fold into a bundle.
Place each package, seam-side down, onto a coated pan.
Bake 20-25 minutes or until golden and fish is cooked through.
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 Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
Santi Sortesele Pinot GrigioStraw yellow hue, accompanied by a close-focused nose of pear, apricot and white flowers. The fruity palate, with top notes of stone fruit, shows ripeness and roundness well supported by an elegant acidity and savoriness, ensuring a long, lingering finish.