Chardonnay Roasted Alaska Halibut with Cucumber Dill Sour Cream Sauce
Prep Time: 10 Cook Time: 15
Servings: 4
Make the sauce first and keep refrigerated. Bring it to room temperature and stir it well before serving.
Preheat oven to 450°F. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a large heavy ovenproof skillet over medium-high heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn halibut over, season with salt and pepper, and cook 2 minutes more. Remove pan from burner and add wine to pan. Place pan in preheated oven and cook for an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Transfer halibut to warm plates and dollop with 2 tablespoons sauce per portion; garnish with lemon wedges and fresh dill. Pass the remaining sauce on the side.
Preheat oven to 450°F. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a large heavy ovenproof skillet over medium-high heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn halibut over, season with salt and pepper, and cook 2 minutes more. Remove pan from burner and add wine to pan. Place pan in preheated oven and cook for an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Transfer halibut to warm plates and dollop with 2 tablespoons sauce per portion; garnish with lemon wedges and fresh dill. Pass the remaining sauce on the side.
4 Alaska Halibut steaks or fillets (4 to 6 oz. each)
Olive oil
Salt and pepper to taste
1/4 cup Chardonnay wine
Cucumber-Dill Sour Cream Sauce (recipe follows)
Garnish: lemon wedges and fresh dill sprigs
Cucumber-Dill Sour Cream Sauce:
1/2 cup regular, light or fat-free sour cream
1 Tablespoon fresh lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced garlic
1 Tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1/4 cup grated cucumber (squeeze dry)
Salt and pepper
Mix sour cream, lemon juice and zest, and garlic. Stir in dill and cucumber; season with salt and pepper to taste. Refrigerate, covered, until ready to serve.