Halibut is a large fish that lives in the northern Atlantic Ocean. It has delicate white meat that is highly prized for its flavor and is easy to cook. In this delicious recipe, we pair it with Trentino Bianco Riserva Conte Alessandro 2018 Tenute Sajni Fasanotti.
Ingredients for 6 persons:
Approximately 1 kg of MSC-certified halibut, cut into 4-6 equal pieces; 2 limes, zest and juice kept separate; 1 medium grapefruit, zest and juice kept separate; 2 lemons, zest and juice kept separate; 2 oranges, zest and juice kept separate; 2 ripe avocados, finely diced; ¼ cup celery, finely chopped; ¼ cup cucumber, finely diced; 2 tablespoons each of fresh mint, coriander, Thai basil, and lovage (optional), coarsely chopped; Olive oil; Salt
Directions:
Preheat the oven to 180 degrees and prepare a baking sheet lined with parchment paper for later.
Season each piece of halibut with a little salt and a drizzle of oil.
In a medium-sized bowl, combine the avocado, celery, cucumber, citrus juices, and fresh herbs. Season with salt to taste and set aside.
In a small bowl, combine all the chopped citrus zest and set aside.
Use a skillet large enough to hold all the halibut with enough space, or two medium skillets. Heat over medium-high heat and add a drizzle of oil. Decide which side of the halibut you want to present on the plate (the “presentation side”) and place the fish with that side facing down in the pan. Do not move the fish for at least 5 minutes, this will create a nice golden crust.
Turn the halibut over onto the prepared baking sheet lined with parchment paper and bake in the oven for 7-10 minutes to finish cooking.
Remove the halibut from the oven and place it on individual plates. Sprinkle the crispy side with the zest mixture and a little salt. Spread the avocado sauce evenly around or on top.
Serve immediately.
Wine pairing:
(Edited by Stefania Vinciguerra)
Trentino Bianco Riserva Conte Alessandro 2018 Tenute Sajni Fasanotti.
Golden strawberry. Intense and persistent on the nose, it alternates scents of gooseberry and medlar, tropical fruit and citrus hints, with floral notes of broom and menthol puffs. In the mouth has nice acidity, full and juicy sip, with apple flavors, persistent and elegant finish.
Production area: Maso Palt, a hamlet located in the municipality of Mori, on the left bank of the Besagno river, at an altitude of 330 meters, protected from the wind and cold by Mount Baldo. The area overlooks Mori and Vallagarina and enjoys the light and warmth of the sun from sunrise to sunset. The terrain consists of basaltic rocks, volcanites, and other infinite mineral deposits dating back to the time of volcanic activity on Mount Baldo.
Grape Varieties: Chardonnay, Manzoni bianco, Sauvignon. Guyot and Trentino pergola training system, production per hectare 90 quintals.
Harvest: Manual carried out in September, depending on variety.
Vinification: Chardonnay matures in barrique for 13 months; Manzoni white and Sauvignon ferment and age in steel.
Alcohol content: 13.90% vol.
Serving temperature: 10°C.
Recommended pairings: Light appetizers; vegetable and asparagus-based first courses, soups and barley soups; vegetable and fish-based main courses, both boiled and grilled; dry and soft cheeses, including medium-aged.
THIS RECIPE IS BROUGHT TO YOU BY SAJNI FASANOTTI ESTATES
