DUNHAM CELLARS WINE CLUB - JUNE 2014
HALIBUT WITH GARLIC LEMON BUTTER SAUCE
-Dominie Heiser, Wine Club Manager
• 3 Tablespoons all-purpose flour
• ½ teaspoon salt
• 1/8 teaspoon black pepper
• 4 (6 ounce) halibut fillets
• 3 Tablespoons olive oil
• ½ cup Shirley Mays Chardonnay
• 2 Tablespoons lemon juice
• 1 Tablespoon capers, drained
• 2 - 3 cloves garlic, minced
• ½ cup chicken broth
• 2 Tablespoons butter
White-2013 Shirley Mays Chardonnay
Red-2010 Lewis Vineyard Cabernet Sauvignon
Combine flour, salt and pepper on a plate; dredge the fish in the mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add fish and cook until it is golden brown and flakes easily when tested with a fork, about 3 minutes on each side. Transfer to a plate and drape to keep warm.
Add the wine, lemon juice, capers and minced garlic to the pan, bring to a boil and cook 2 minutes until reduced and thickened. Add the broth, bring to a boil and cook
2 minutes until again thickened. Remove from heat and swirl in the butter.
To serve, spoon the sauce over the fish.