A dish that will transport you to the Mediterranean. The paprika-marinated halibut and veggie mixture are a great combination with our Reserve Sauvignon Blanc.
Pairs with our Reserve Sauvignon Blanc
4 halibut filets, rubbed (see below)
3 Tbsp Round Pond Spanish Varietal Extra Virgin Olive Oil
1 bell pepper (red, yellow or orange), charred
3 Roma tomatoes, skinned, seeded and diced
4 scallions, sliced on the bias
4 Tbsp fresh basil, julienned
1 bunch fresh spinach, julienned
2 ears corn, cooked, kernels removed from cob
¼ lb green beans, blanched
1 15oz can cannelloni beans, drained and rinsed
¼ cup dry white wine
½ cup clam juice
½ cup chicken broth
For the Rub
1 Tbsp paprika
¼ tsp cayenne pepper
½ tsp dried oregano, crumbled
½ tsp kosher salt
½ tsp black pepper
Mix all rub ingredients together in a small bowl.
To char pepper: Place peppers directly over open flame, allow to blacken all around, turn as needed. Remove from heat, place in small bowl, cover with plastic wrap. Let steam 10 min. Remove from bowl, rub off the blackened skin. Remove seeds, julienne pepper.
Brush a little oil over the halibut, sprinkle with the rub. Heat oil in large sauté pan; add halibut, sauté 4 min, flip. Stir in peppers, tomatoes, scallions, cannelloni beans, spinach, corn and green beans and cook for 2 min.
Pour in white wine, cook 2 min. Add clam juice and chicken broth, simmer 4-5 min until halibut is done. Sprinkle with fresh basil.
Recipe by Chef Jeffrey Bernys, Napa Valley