' Willamette Valley Vineyards - Seared Halibut with Arugula Germolata

Standard Quantity Pricing

6+ Bottles 10% Off

12+ Bottles 15% Off

×
Sign In
Username:
Password:
  Always Remember Me
      On This Computer
 

Forgot your username or password?
Click Here.

 

New User Cart (0)

Seared Halibut with Arugula Germolata

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

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

Description

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. 

Directions

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. 

Back to top  ^
Wine Pairings
    Recipe Finder
    Sort Recipes By
    search
     
     
    Copyright © Willamette Valley Vineyards. All Rights Reserved.