Bright fruit flavors coupled with hints of toast and allspice make Cuvaison Chardonnay the perfect choice for delicate white halibut accented with savory tomatoes and ripe olives.
For the Fish:
1 4 lb. halibut filet
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
Coat halibut filet with olive oil and season with salt and pepper. Roast in a 350°F oven for 20-25 minutes or until internal temperature reaches 135°F.
For the Tomatoes:
6 tablespoons extra virgin olive oil
6 medium cloves garlic, minced
2 28-ounce cans premium tomatoes
8 ounces Kalamata olives, halved
3 tablespoons basil leaf, chopped
3 tablespoons capers, rinsed
3/4 teaspoon red pepper flakes
In a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes stirring frequently. Spoon sauce over fish and garnish with basil.
Recipe and photo courtesy Terlato Wines. For additional suggestions on bringing a Napa Valley celebration into your home, visit www.NapaValleyHoliday.com
6 tablespoons extra virgin olive oil
6 medium cloves garlic, minced
2 28-ounce cans premium tomatoes
8 ounces Kalamata olives, halved
3 tablespoons basil leaf, chopped
3 tablespoons capers, rinsed
3/4 teaspoon red pepper flakes
In a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes stirring frequently. Spoon sauce over fish and garnish with basil.
Recipe and photo courtesy Terlato Wines. For additional suggestions on bringing a Napa Valley celebration into your home, visit www.NapaValleyHoliday.com
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