Recipe Information
- Yield: 4 servings
Ingredients
Sauce
- 1/4 cup of rice wine vinegar
- 1/3 cup of olive oil
- 1 teaspoon of pureéd chipotle
- 1 tablespoon of honey
- 1/4 cup of rough chopped mint leaves
- 2 Tablespoons of rough chopped cilantro
- Salt and pepper to taste
Fish
- 1-1 1/2 pounds of halibut cut into equal proportions
Directions
- Combine all sauce ingredients in blender for 30 seconds. Set aside to serve room temperature.
- Sauté fish portions in pan with 2 Tablespoons of olive oil until fish is
light and flaky. - Lightly salt and pepper.
- Plate the fish and garnish with the vinaigrette sauce. (Chef White serves the halibut with a green olive and caper bismati rice.)
Notes
After some discussion, Chef White and Sommelier Craig Dunn chose the following three selections from the Inn’s extensive cellar. Each is a superb match. 2004 Riss Pino Grigiot - $24/bottle 2001 Domaine Zind Humbiecht (Heimborg) Alsace - $40/bottle 1999 Montagny Premier Cru Domaine Leroy` - $75/bottle
