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Uncle Waltie's Quick Local Halibut Perfection

Uncle Waltie's Quick Local Halibut Perfection

This delicious dish, I have to admit, was from a truly fantastic Valentine Dinner made by, non other than our resident chef, Mr CapaBunga, earlier this week! It was our first meal after a 3 day cleanse but still worked within a non sugar, carb, gluten diet (Plant Paradox) we've been trying. Walt, who can often make quite elaborate meals, tells me that this one is super simple so it seemed like a perfect one for our next blog post. We served it with a delicious Gobelsburger Riesling 2015  which really brought out the best in the wine and in the dish - ENJOY, I know we certainly did even though diet wise, we weren't meant to have the wine (well, it was Valentine's after all)

See recipe below. 

Ingredients

4             Wild caught California (not Alaskan) Halibut Fillets – 4 oz each (Substitute snapper if halibut unavailable)

4             Heads of baby bok choi, roughly chopped and washed

4             stems of green(spring) garlic

½ tbsp   grated ginger

½ tbsp   white wine

2 tbsp    French butter

               Olive oil

               Salt

               Pepper

Process

Preheat oven to 400 degrees

Remove outer, slightly red portion of green garlic and chop only the white portion.

Cover a sheet pan with parchment paper and drizzle with a small coating of olive oil.  Pat halibut dry and place on parchment.  Season with salt and pepper.

Heat a large non-stick skillet to medium and melt one tablespoon of butter.  Add ginger and green garlic and sautée for one minute.  While this is cooking, put halibut in the oven and set timer for six minutes.  Add bok choi to skillet and sauté with the ginger and green garlic.  Meanwhile, heat white wine in small saucepan on medium-low until just simmering, then whisk in one tablespoon of butter and turn off heat.

After six minutes in the oven, turn on high broiler and cook halibut for two more minutes.  During this time, place bok choi mixture in the center of each plate.  When halibut is finished, remove from oven and place one fillet on top of each bok choi mix, then spoon the butter/wine “sauce” over the top of each piece of fish.  Sprinkle with salt and serve with a delicious bottle of Riesling - we chose Gobelsburger, a veritable bargain at around $15-$20! 

Serves 4 – Approximate time 20 minutes

 

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