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Halibut with Lemon Butter

Pairs with Winery Selection Sauvignon Blanc or Hahn Rosé

Serves 4


  • 1 1/2 – 2 pounds Halibut
  • 1/3 cup Hahn Chardonnay
  • 1 small shallot, minced
  • 1/4 cup fresh lemon juice
  • 5 tablespoons butter, cold and cut into small pieces
  • 1 tablespoon tarragon

In a small saucepan over medium heat add wine, shallot and lemon juice – reduce by 1/2. Slowly whisk butter pieces in one by one. Add a pinch of salt and taste. Add tarragon. Remove from heat and keep warm until ready to use.

Heat grill or heavy skillet over medium-high heat. Once hot, reduce heat to medium and add oil. When the oil is hot add the halibut and cook for 5 minutes, turn and cook 5 minutes more. Place in a 400-degree oven to finish for 5-8 minutes depending on how thick your fish is. It may not need oven cooking. If grilling- turn outside heat on and continue to cook in the middle of the grill – indirect heat to finish the fish.

Serve immediately with the lemon butter sauce.

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