It’s spring and Halibut season has started! What better way to enjoy fresh Pacific Halibut than with the fresh and crisp Township 7 Sauvignon Blanc? TASTE Magazine has developed this delicious recipe paired with our wine.
Nut Crusted Halibut
4×6 oz halibut fillets, skinless 1 cup whole milk 1/4 cup shelled pistachios, coarsely chopped 1/4 cup flaked almonds 2 TBSP cornmeal 1 cup yogurt 1 TBSP lemon zest, finely grated 2 tsp chili powder 1 tsp sea salt 1/4 tsp freshly ground black pepper
Cucumber Yogurt Sauce (makes 1 and 1/2 cups) 1 cup Greek yogurt 1/2 cucumber, peeled, seeded and finely diced 1/4 cup fresh dill, chopped 2 TBSP red onion, finely chopped 1 TBSP lemon juice 1/2 tsp lemon zest sea salt to taste
Place fish in bowl and pour milk over to coat. Cover and chill, turning occasionally for 1 hour. Meanwhile, in a bowl, stir together nuts and cornmeal. In another bowl, stir together yogurt, lemon zest and chili powder. Preheat over to 350F. Remove fish from milk and pat dry. Transfer to parchment-lined baking sheet and season with salt and pepper. Spread yogurt mixture over fish and crust with nut mixture. Bake fish until it just starts to flake, about 8 minutes.
To serve, divide among plates and top with a dollop of prepared Cucumber Yogurt Sauce. Serve alongside your favourite seasonal vegetables and pair with Township 7 Sauvignon Blanc.
