Halibut is a large fish native to the North Atlantic. Its delicate white meat is very appreciated for its flavor and how easy it is to cook. We pair this very tasty recipe with a Trentino Bianco Riserva Conte Alessandro 2018 Tenute Sajni Fasanotti.
Ingredients for 6 people:
Around 1kg of MSC certified halibut cut into 4-6 equal-size pieces; 2 limes with their peels and juice kept separate; 1 grapefruit with its peels and juice kept separate; 2 lemons with their peels and juice kept separate; 2 oranges with their peels and juice kept separate; 2 ripe avocados cut into small cubes; ¼ cup finely chopped celery; ¼ cup cucumber cut into small cubes; 2 tablespoons each of fresh mint, coriander, Thai basil and lovage (optional), all roughly chopped; olive oil; and salt.
Directions:
Pre-heat an oven to 180°C and line a baking pan with parchment paper for later use.
Season each piece of halibut with olive oil and a little salt.
Use a medium-size bowl to mix together the avocado, celery, the citrus juices and fresh herbs. Salt to taste and keep to the side.
Use a smaller bowl to mix together the chopped citrus peels and keep to the side.
Take a pan large enough to amply hold all the halibut or two medium-size pans. Bring the pan to a medium heat and then add in a trickle of olive oil. Decide which side of the fish will face up (their “presentation side”) and fry that side face down. Do not move the fish and let it cook for at least 5 minutes, in order to create a nice crispy, golden crust.
Flip the halibut pieces over onto the parchment paper-line pan and bake for 7-10 minutes to complete cooking.
Remove the halibut from the pan and place each serving on individual plates, crispy side up. Spread the citrus peel mixture on the crispy side and add a little salt. Uniformly spread the avocado sauce around or on top of the fish.
Serve immediately.
Wine to pair:
(by Stefania Vinciguerra)
Trentino Bianco Riserva Conte Alessandro 2018 Tenute Sajni Fasanotti.
Golden straw yellow color. Intense and persistent bouquet with scents of gooseberry and medlar, tropical fruit and citrus hints, with floral notes of broom and menthol puffs. To the palate it has nice acidity, full and juicy sip, with hints of apple, persistent and elegant finish.
Production area: Maso Palt, a hamlet located in the municipality of Mori, on the left side of Besagno, at the same altitude of 330 meters, defended from wind and cold by Monte Baldo. The area overlooks Mori and Vallagarina and enjoys the light and warmth of the sun from sunrise to sunset. The soil is composed of basaltic rocks, volcanites and other endless mineral deposits dating back to the time of volcanic activity on Mount Baldo.
Grape varieties: Chardonnay, Manzoni white, Sauvignon. Guyot and Trentino pergola training system, production per hectare 90 quintals.
Harvest: carried out by hand in September, depending on variety.
Vinification: the Chardonnay matures in small French oak barrels for 13 months, the Manzoni white and Sauvignon ferment and age in steel.
Alcohol content: 13.90% vol.
Serving temperature: 10°C.
Recommended food pairings: light appetizers; first courses with vegetables and asparagus, minestrone and barley soups; main courses with vegetables and fish, both boiled and grilled; dry and soft cheeses, even medium aged.
THIS RECIPE IS BROUGHT TO YOU BY SAJNI FASANOTTI ESTATES
