Coming home from Ellensburg on Sunday, my parents gave me a couple of pieces of Halibut to bring home. As RS and I drove home, I was thinking “what can I do with these ASAP?” Risotto came to mind and when I needed a veg to go with it all. So once home it was time to hit Haggen’s and see what looked good there and to come up with a flavour profile.
Halibut pieces this good deserve some fresh fresh fresh ingredients to go with it.
Tarragon, Italian Parsley, Garlic, Lemon Zest and Arugula.
I used the Boeckel Grand Cru Wiebelsberg Riesling as the white wine in the Risotto. The dryness and fruit forward flavour in this wine went fantastic with the fresh chopped herbs. Onion, garlic, rice, wine, chicken broth all cooked together slowly. Just before the Risotto was d0on, added the herbs and parm cheese. Then right as served folded in the arugula.
The Halibut was seasoned with salt and pepper, then put into a hot cast iron pan. About 1 minute, then flipped, the herbs mixed with butter brushed on the top, then into the oven with a few minutes to finish.
I had blanched the beans earlier to save some time. Back in the pan with the same herb mix and some olive oil, and sauteed for a few minutes.
The Efeste Grenache with its earthy, herb and light strawberry notes paired amazingly with this dish, in my opinion anyway.
The Riesling also was great with this.
Great way to end the weekend and lead into Labor Day.
