Sunday, April 25, 2010

Plank Roasted Halibut With Lemon Chardonnay Sauce

This is a great recipe that I received from a coworker. He enjoyed this while visiting his in-laws who have a place in Palm Springs, CA.



Fresh halibut 4 fillet pieces cut ¾ “ thick x 5-6” long x 3” wide
1 cup chardonnay

Marinate halibut fillets in 1 cup chardonnay for ½ hour. Remove from chardonnay and season with salt and pepper.

Lay fillets on cedar plank side by side. ( soak cedar board in water 4 hours) Place the plank in a preheated oven at 375 degrees and roast for 23-28 minutes or until internal temperature of 120-130 degrees has been reached. Remove from oven and place on a plate. Pour sauce over the fillets and garnish with fresh lemon.


1 ½ cups chardonnay
2 Tbls. minced shallots
¼ cup cream
¼ # ( 1 stick) salted butter
1 tsp. Lemon zest
1/8 tsp ground white pepper

Place the shallots and chardonnay into a sauce pot and bring to a boil. Reduce heat and simmer until wine has reduced to 1/8 cup, almost syrup-like and slightly golden in color.

Add cream and reduce again to 1/8 cup. Remove from heat and slowly incorporate the butter until the sauce is creamy. Strain the sauce to remove the shallot pieces. Add the lemon zest and pepper. Hold warm.