Serve Sauvignon Blanc With This Tasty Halibut Recipe

SauvBMost 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


  1. Heat oven to 400 degrees F. Tear off four 15-inch squares of aluminum foil and arrange on 2 baking sheets.
  1. 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.
  1. In a small bowl, combine soy sauce, vinegar, oil and ginger. Spoon the mixture evenly over the halibut.
  1. Top each fillet with another square of parchment or foil and fold the edges over several times to seal. Bake for 15 minutes.
  1. Transfer each packet to a plate. Serve with a knife to slit open the package.
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Posted in Food and Wine Pairings/Recipes
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