Most preparations of halibut, and especially when the fish is covered with a macadamia nut crust, call out for a glass of Chardonnay.
But there is nothing typical about this halibut recipe.
So, instead of Chardonnay, try this dish with Sauvignon Blanc — preferably one crafted without oak barrel aging. There are three excellent Sauvignon Blancs on sale at Vinesse now for a limited time.
This recipe yields 4 servings.
- 1 small head bok choy, thickly sliced
- 1 red bell pepper, thinly sliced lengthwise
- 4 6-oz. halibut fillets
- 1/2 teaspoon black pepper
- 3 scallions, thinly sliced on a diagonal
- Zest from 1/2 orange, cut into matchstick-size strips
- 3 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons rice vinegar
- 1 1/2 teaspoons sesame oil
- 2 teaspoons grated gingerroot
- Heat oven to 400 degrees F. Tear off four 15-inch squares of aluminum foil and arrange on 2 baking sheets.
- Divide the bok choy and bell pepper evenly among the squares. Place the halibut fillets on top, sprinkle with black pepper, and top with the scallions and zest.
- In a small bowl, combine soy sauce, vinegar, oil and ginger. Spoon the mixture evenly over the halibut.
- Top each fillet with another square of parchment or foil and fold the edges over several times to seal. Bake for 15 minutes.
- Transfer each packet to a plate. Serve with a knife to slit open the package.