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Sautéed Halibut with Shaved Vegetable Salad

Salad:

  • ¼ cup of white wine vinegar
  • juice of 1 lemon
  • 1 teaspoon of grainy mustard
  • 1 teaspoon of honey
  • ⅓ cup of olive oil
  • 1 shaved carrot
  • 2 shaved celery stalks
  • ¼ shaved fresh fennel bulb
  • 1 cup of watercress

Halibut:

  • 1 pound of fresh halibut
  • 1 tablespoon of olive oil
  • ¼ ounce of unsalted butter
  • juice of 1 lemon
  • Kosher salt and fresh cracked pepper to taste
  • Sliced radishes for garnish
  • Lemon zest for garnish

Serves 2

Procedures:

  1. Salad: In a bowl whisk together vinegar, lemon juice, mustard, honey, salt and pepper to make a lemon vinaigrette and set aside. In a separate bowl mix together vegetables, salt and pepper, along with a small amount of the vinaigrette and mix until coated and keep cool.
  2. Fish: Season the fish on all sides with salt and pepper and place in a hot sauté pan with olive oil for 3 to 4 minutes. Next, add in the butter and sauté for another minute. At this point, turn the fish over, squeeze in lemon juice and sauté until the halibut is cooked through out.
  3. To Serve: Place down the fish with the shaved vegetable salad on top. Garnish with radishes and lemon zest and serve with a chilled glass of Starborough Sauvignon Blanc.

The Starborough 2011 Marlborough Sauvignon Blanc has refreshing tropical fruit accents highlighted by lively acidity.