' Willamette Valley Vineyards - Seared Halibut with Arugula Germolata

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Seared Halibut with Arugula Germolata

Seared Halibut with Arugula Germolata
Recipe by Chef Eric Nelson
At a Glance
Cook Time: 45 minutes
Serves: 4

4 fillets pacific halibut, skin removed

2 yellow squash

1/3 cup toasted pine nut, crushed

8 oz new potatoes

8 oz oyster or shiitake mushroom

1 small lemon, zested and juiced

4 small shallots, peeled

1 cup arugula, chopped

1 tbsp safflower oil

4 tbsp olive oil

1 cup parsley, chopped

Coarse salt and cracked pepper to taste


This is a healthy and delicious way to serve our favorite halibut. The Seared Halibut with Arugula Gremolata is fresh and delectable especially when it is paired with our 2011 Founders' Reserve Pinot Blanc which is filled with clean and bright aromas of pear and citrus, followed by a soft sweetness and a hint of roasted pine nuts. 


Preheat oven to 425°. Place squash, potatoes and shallot on a baking sheet. Drizzle with 2 tbsp of oil, season with salt and pepper and toss to coat. Roast 15 minutes, add mushrooms and roast for 15 more minutes. Meanwhile, combine arugula, parsley, pine nuts, lemon zest and juice, and remaining oil in a bowl, season with salt and pepper and set aside. Heat safflower oil in cast iron skillet over medium-high heat. Season halibut and sear for 3 minutes and transfer to oven until fish is opaque about 7 more minutes. Serve fish over veggies and topped with gremolata. 

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