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Pan Seared Halibut with a Chardonnay Ginger Sauce

Serves 4

A great dish to pair with a rich, buttery Chardonnay!

The fresh ginger compliments the aromas of pear and apple in the wine, and when combined with the chili sauce, will add enough spice and sharpness to keep the flavors clean. This dish also works well with wines that have a good amount of acidity, as it will cut through the richness of the sauce and refresh your palate for the next bite. If you wish to serve this sauce with a sweeter or fruitier wine, simply add more chili sauce (to add additional heat), and a little more lime and orange zest (to balance the sweetness of the wine).

Chardonnay Ginger Sauce
  • 1/2 cup light fish stock or chicken broth
  • 1/2 cup Chardonnay
  • 1 stalk lemongrass, cut into 1/4-inch slices, soft white part only
  • 1 shallot, finely minced
  • 1 tablespoon fresh ginger, peeled and sliced thinly
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon whole black peppercorns
  • 1/4 cup heavy cream
  • 1/4 cup coconut milk
Julienne vegetables:
  • 1/4 cup fennel, cored and cut julienne style
  • 1/4 cup carrots, peeled, cut julienne style
  • 1/4 cup leeks, cut julienne style
  • 1/4 cup butter, chopped, room temperature
  • 1/4 teaspoon orange zest (using a microplane, if possible)
  • 1/4 teaspoon lime zest (using a microplane, if possible)
  • 1/2 teaspoon sweet hot chili sauce (or more to taste)
  • 1 lime, cut into 8 wedges
  • 1 teaspoon chives, cut into 1/4inch pieces
In a small saucepan combine the stock or broth, Chardonnay, lemongrass, shallots, ginger, coriander and peppercorns. Place over medium high heat and reduce the liquid to 1/4 cup. Strain through a fine strainer and pour the remaining broth back into the saucepan. Add the cream and coconut milk and reduce again over medium heat until sauce approximately half the amount, and has slightly thickened. Put this mixture aside until you are ready to finish the sauce.

Fill a medium saucepan with 1/2 inch of water and place a small steamer basket inside. Cover and bring the water to a boil. When the water is boiling, lower the heat to medium, remove the cover and add the julienne vegetables. Cover and steam for 2-3 minutes. The vegetables should be slightly crisp but not raw. Remove and spread on a plate to cool.

Halibut
  • 1 pound halibut, boneless
  • salt & pepper
  • 1-2 tablespoons peanut oil (or other high-temperature cooking oil)
Cut the halibut into four equal pieces. Season each portion with salt and pepper. In a cast iron skillet (or other heavy cooking pan), over medium to medium-high heat, add the peanut oil and let it heat until the oil starts to ripple when you tilt the pan. Do not heat oil too much, or it will smoke.

Carefully place the halibut in the skillet with the whitest side down and cook until golden brown, about 2-4 minutes, depending thickness. Carefully turn each piece of fish and cook on the other side, about 2 minutes. The halibut should be slightly undercooked in the middle.

While the halibut is cooking, mix the julienne vegetables together and spread them in the center of each of four pre-warmed plates. Place the small saucepan with the sauce reduction back on a medium-low fire and bring it to a simmer. As it simmers, whisk in the softened butter so that is becomes part of the sauce. Add the orange zest and lemon zest to the sauce. Then add the sweet chili sauce and taste. Adjust the taste of the sauce with chili sauce, salt and a squeeze of lime juice.

Place the cooked halibut on the bed of vegetables, then pour the sauce evenly over the halibut so that it pools onto the plate. Sprinkle with chives, garnish with a wedge of lime and serve immediately.

Chef Bruce Riezenman
August 2006

Eat well!
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