Halibut paired with Dry Riesling

Prosciutto wrapped halibut fillet served with sautéed greens and a dry Riesling herb butter

This recipe was created using Wagner Vineyards Dry Riesling by Tony R's Executive Chef Al Farnham.

Ingredients

  • 8 oz halibut filet
  • 3-4 slices of thinly sliced prosciutto
  • 6 oz fresh spinach
  • 5 oz Arugula
  • 8-10 leaves fresh basil
  • 2 cloves minced garlic
  • ½ red onion
  • Fresh herbs of your choice
  • 2 tablespoons Unsalted butter
  • 3 cups Wagner dry Riesling
  • Corn starch
  • Olive oil

Instructions

Step 1

  1. Shingle the slices of prosciutto on a cutting board so the pieces overlap a little at the top. Place the halibut filet in the center, season with only pepper because the prosciutto is salty. Wrap the prosciutto tightly around the piece of fish, trim off any excess prosciutto.

Step 2

  1. Add olive oil to a non stick pan and heat on high heat. Place the wrapped fish into the pan. Make sure you lay down the overlapped prosciutto side first as the heat will seal the wrap. Flip the fish once you notice that the prosciutto is browning on the edges. (about 3 minutethen let the other side sear for about 3 more minutes.
  2. Remove from the pan and place in a preheated oven at 500* for about 6 minutes.

Step 3

  1. Slice the red onion. In a sauté pan add about a tablespoon of olive oil, add the red onion and garlic and sauté about 2 minutes. Next add the Arugula, spinach and basil leaves, until they have wilted.

Step 4

  1. In a pot place 1 tablespoon of unsalted butter, heat slowly. While the pan is heating add your desired fresh herbs (we used rosemary, thyme and chivelet cook together for a minute or two then add 3 cups of Wagner dry Riesling. Add a ¼ teaspoon of corn starch just to bind together the oils of the butter and whisk until smooth.
  2. Plate and serve with a glass of Wagner Dry Riesling

    -Tony Rs executive chef Al Farnham