' Dunham Cellars - Halibut with Garlic Lemon Butter Sauce

Halibut with Garlic Lemon Butter Sauce

DUNHAM CELLARS WINE CLUB - JUNE 2014

HALIBUT WITH GARLIC LEMON BUTTER SAUCE

-Dominie Heiser, Wine Club Manager

INGREDIENTS:

• 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

WINE PAIRING:

White-2013 Shirley Mays Chardonnay
Red-2010 Lewis Vineyard Cabernet Sauvignon

COOKING INSTRUCTIONS: 

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.

Serves 4