Grgich Hills Estate Winery

Asian Halibut

September 5, 2013 • Posted in: Fumé Blanc

…with Shitake Mushroom Appetizer

Asian Halibut

Pair with Grgich Hills Estate Essence; serves 4

  • 12 (1 ounce pieces) halibut filets
  • 1 teaspoon Thai red curry paste or to taste
  • 1 tablespoon tomato paste
  • 1 tablespoon water
  • 4 ounce Shitake mushrooms, stems removed and thinly sliced
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 teaspoons vegetable oil
  • 1 tablespoon light soy sauce plus some for garnish
  • Ponzu sauce for garnish
  • Sesame oil for garnish
  • Green onion for garnish

Mix together the red curry paste with the water and tomato paste. Brush the halibut with the curry mix. Broil the fish a few minutes or until just cooked. Heat 1 tablespoon vegetable oil in a small pan over medium high heat. Sauté the mushrooms, ginger and garlic, stirring for a few minutes, or until tender. Add 1 tablespoon of soy and set aside. Place several slices of mushroom in Asian soup spoon. Place halibut on top. Place a teaspoon of thin soy, ½ teaspoon ponzu and 2-3 drops sesame oil and garnish with sliced green onion on top of each.

Recipe and photo by Todd Muir and Wine Country Chefs