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Grilled Halibut with Lemon Beurre Blanc Sauce

26
Mar
2014

Grilled Halibut with Lemon Beurre Blanc Sauce

Flowers Vineyard and Winery’s Sonoma Coast Chardonnay has a driving minerality and salinity from start to finish, making it a natural pairing for a grilled white fish. Its elegance shines with highlights of lemon zest, pear and green apple. This beautifully delicate Chardonnay has a bright, refreshing acidity making it extremely food friendly. Adding a touch of lemon juice and zest to a homemade beurre blanc sauce brings out the enticing citrus aromas in the wine.

Serves 4

Ingredients

4 Halibut steaks or fillets, 6 ounces each
Extra-virgin olive oil
Kosher salt and freshly ground pepper
6 tablespoons dry white wine
2 tablespoons white wine vinegar
3 tablespoons minced shallots
Kosher salt and freshly ground pepper
1 lemon, juice and zest
1 tablespoon heavy cream
8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces

Directions

Lemon Citrus Beurre Blanc Sauce:

Heat a small skillet over medium heat.
Combine dry white wine, white wine vinegar, shallots, salt and pepper.
Simmer uncovered until cooked down by three-quarters.
Stir in lemon juice and lemon zest.
Stir in the heavy cream and remove pan from heat.
Whisking constantly, add one piece of butter at a time until the sauce is creamy and whitened.
The real trick to making a perfect sauce is to whisk in the butter without letting it melt completely.

Grilled Halibut:

Prepare a medium-hot fire in a grill.
Pat dry the fish with a paper towel and sprinkle with Kosher salt and freshly ground pepper.
When the coals are ready, spread them out to cover an area slightly larger than the surface area required for cooking the fish. Put the grill rack in place and let it preheat to prevent the fish from sticking.
Place the fish on the rack directly over the coals.
Cook 8 to 10 minutes for each inch of thickness, turning the fish halfway through.
Transfer to warmed individual plates and put a generous spoonful of the lemon citrus beurre blanc sauce on top.

Serve immediately.

 

Submitted by Rachel Voorhees, Certified Sommelier

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