Wine Poached Halibut
with Tomatoes and Fingerling Potatoes

Show #8 “Just For The Halibut”
 (Serves 4)

Truly the “chicken of the seas”, halibut is one of the most mild and versatile fish to be found in the waters off the Pacific and Atlantic Coasts. Firm, snow white flesh with a mild flavor that can adapt to any type of cooking method or recipe, halibut is a great fish for those who aren’t really “fish eaters” to try.

Pre Heat Oven to 400 degrees F

Ingredients

4 Halibut Fillets, 8 oz. each cut in half
¼ cup olive oil
½ C Chardonnay
1 C Chicken Stock
1 T Dried Oregano
Salt and Pepper To Taste
1 pint cherry tomatoes, cut in half
8 fingerling potatoes, cut in half

Method

1. Using a large non-stick sauté pan that you have a cover for, heat the olive oil to medium high heat
2. Salt and Pepper the fish fillets and then put them in the pan for 2 mins. per side.
3. Add the wine and chicken stock to the pan and bring to a simmer.
4. Add the cherry tomatoes, oregano and fingerling potatoes.
5. Check the Salt and Pepper to taste.
6. Cover and place in preheated oven for 15 mins. until the potatoes are tender.