Halibut with Acqua Pazza

Featured by Viansa Sonoma Winery - Santerra Cellars in the Gold Wine Club.

Description

Tender halibut baked with flavors of onion, garlic, fresh herbs and a dash of red pepper flakes. This will surely become a household favorite! Serve with the Viansa 2006 Pinot Gris.

Yield: 4
Prep Time: 20 Minutes
Cook Time: 35 Minutes

Ingredients

• 1 small onion, finely chopped
• 1 large garlic clove, minced
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 3 tbs. Extra Virgin Olive Oil
• 2 cups cherry tomatoes, halved
• 1 ½ cup Viansa Vittoria Pinot Grigio
• 1 sprig fresh rosemary
• 3 tbs. capers
• Salt & Pepper
• Dash of red pepper flakes
• 4 Halibut Fillets

Instructions

Heat oven to 400 degrees F. Heat 3 tbs of Viansa's Extra Virgin Olive Oil in pan. Add onion, celery, carrot and garlic. Cook until tender. Add wine, rosemary, thyme, seasonings, capers and tomatoes. Bring to a boil.

Add fish fillets, vegetables. Bake about 20 minutes, or until fillets are completely cooked. Remove the rosemary sprig. Serve the fillets in individual bowls.

Garnish with ¼ cup fresh chopped parsley.

Listed below is an array of superb, medal-winning wines from our six exceptional Wine Clubs. Since 1992, we have been including recipes in our Gold Wine Club shipments for our members to enjoy with their selected wines. Take a look below and discover the perfect wine pairing for the recipe featured above!