Marinated Halibut on Radish Sprout and Fennel Salad

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fish_wine_country.jpgSubmitted by Viansa Winery & Vineyards

Viansa's 2007 Chardonnay offers flavors of Apple, honeydew melon and toasty oak with a crisp clean finish. This wine was 50% barrel fermented and 50% stainless steel tank fermented. A deliciously fresh wine that pairs nicely with a cheese and fruit platter, grilled fish or light pasta dishes.  Drink now through 2010. Visit for recipes like "Pepper and Prosciutto Frittata".
  • 2 Tbs raisins
  • 1/2 cup Viansa Balsamic Vinegar
  • 1 medium red onion, thinly sliced, crosswise
  • 2-1/2 Tbs Viansa Extra Virgin Olive Oil
  • 1 (1 lb) piece Halibut fillet with skin (about 1-1/2 inches thick) or 2, 8 oz. red snapper fillets with skin
  • 2 Tbs potato starch
  • 1 large fennel bulb (sometimes called anise) with fronds
  • 2-1/2 oz. radish sprouts or watercress sprigs, trimmed
  • 2 Tbs Viansa Balsamic Vinegar
  • 1/4 cup Viansa Extra Virgin Olive Oil
  • 1/4 tsp sugar
Fish: Simmer raisins in vinegar in a saucepan, 3 to 5 minutes, then cool.  Cook onions in 1 Tbs oil in 12" skillet over moderate heat, stirring occasionally, until softened, 4 to 6 minutes.  Remove from heat; transfer half of onion to 9" square glass or ceramic baking dish; spread evenly.  Reserve remaining onion.  Cut fish into 6 pieces.  Pat dry; season with salt and pepper.  Spread potato starch on plate; dredge fish, shaking off excess.  Heat remaining 1-1/2 Tbs oil in skillet over medium-high heat until hot, but not smoking.  Saute fish, skin sides down, until lightly browned, 1-1/2 to 3 minutes.  Turn over, saute until lightly browned and just cooked through, 1-1/2 to 3 minutes.  Arrange on top of onion in baking dish.  Top with reserved onion; drizzle with raisins and vinegar.  Cool completely.  Marinate, covered and chilled, at least 8 hours.  Bring to room temperature.

Salad: Tear 1 Tbs of fennel fronds.  Trim stalks flush with bulb; discard stalks.  Quarter bulb lengthwise, then cut lengthwise into paper-thin slices.  Transfer to bowl; toss with radish sprouts.  Whisk together vinegar and oil.  Whisk in sugar, salt and pepper to taste.  Toss vegetables with half of dressing; divide among plates.  Remove onion from top of fish, reserving it; put a piece of fish on top of each salad.  Mound all of onion and raisins on top of fish; drizzle with remaining dressing.  Sprinkle with fennel fronds.

Wine Pairing Suggestion: Serve with Viansa 2007 Chardonnay

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