21 Nov CABERNET FRANC PAIRING – BROILED ALASKAN HALIBUT WITH HERBS & FETA
4 (6-ounces) pieces Alaskan halibut fillet, about 1
½ inches thick
½ cup mayonnaise
¼ cup crumbled feta
¼ cup mint, finely chopped
3 tablespoons dill, finely chopped
2 teaspoons fresh lemon juice
2 lemons, thinly sliced
Kosher salt and white pepper to taste
Preheat oven broiler, and position oven rack to middle or low position, leaving about 8 in from the heat.
Line a sheet pan with foil and lightly oil. Place lemon slices on pan and lay fish on top. Season with salt and white pepper.
Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices on center of each fillet. Drizzle lemon slices with olive oil.
Broil fish until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil.
Serve with grilled bok choy and cherry tomatoes and a glass of Davis Estates Cabernet Franc.
Other side dishes that Chef loves with this recipe are herbed rice or a simple pasta of your choice.
Courtesy of Mark Caldwell, Executive Chef Davis Estates