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Dunham Cellars LLC

Halibut with Garlic Lemon Butter Sauce

Dominie Heiser, Wine Club Manager

3 tbsp all-purpose flour
½ tsp salt
1/8 tsp black pepper
4 (6 oz) halibut fillets
3 tbsp olive oil
½ cup Shirley Mays Chardonnay
2 tbsp lemon juice
1 tbsp capers, drained
2 - 3 cloves garlic, minced
½ cup chicken broth
2 tbsp butter


  1. Combine flour, salt and pepper on a plate; dredge the fish in the mixture.

  2. 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 cover to keep warm.

  3. 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.

  4. To serve, spoon the sauce over the fish.



Pairs with our Chardonnay & Catch of the Day 3-Pack

2018 Shirley Mays Chardonnay

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