Chardonnay-Roasted Alaska Halibut with Cucumber-Dill Sour Cream Sauce
Courtesy of Alaska Seafood Marketing Institute 4 Servings • 10 Min. Prep Time • 15 Min. Cook Time| Ingredients |
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| 4 Alaska Halibut steaks or fillets (4 to 6-oz. ea.), fresh, thawed or frozen |
| olive oil |
| salt and pepper to taste |
| 1/4 c. Chardonnay |
| Cucumber-Dill Sour Cream Sauce (see Recipe Below) |
| garnish: lemon wedges and fresh dill sprigs |
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| Cucumber-Dill Sour Cream Sauce: |
| 1/2 c. regular, light or fat-free sour cream |
| 1 Tbsp. fresh lemon juice |
| 2 tsp. grated lemon zest |
| 1 tsp. minced garlic |
| 1 Tbsp. chopped fresh dill or 1 tsp. dried dill weed |
| 1/4 c. grated cucumber (squeeze dry) |
| salt and pepper |
Directions:
1. Make the sauce first (see below) and keep refrigerated. Bring it to room temperature and stir it well before serving.
2. Preheat oven to 450°F. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a large heavy ovenproof skillet over medium-high heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 min., until browned. Shake pan occasionally to keep fish from sticking.
3. Turn halibut over, season with salt and pepper, and cook 2 min. more. Remove pan from burner and add wine to pan. Place pan in preheated oven and cook for an additional 6 to 8 min. for frozen halibut or 3 to 4 min. for fresh/thawed fish. Cook just until fish is opaque throughout.
4. Transfer halibut to warm plates and dollop with 2 Tbsp. sauce per portion; garnish with lemon wedges and fresh dill. Pass the remaining sauce on the side.
Cucumber-Dill Sour Cream Sauce
Makes about 3/4 c.
1. Mix sour cream, lemon juice and zest, and garlic. Stir in dill and cucumber; season with salt and pepper to taste. Refrigerate, covered, until ready to serve.
Nutrition:
Calories: 292; Total Fat: 13g; Saturated Fat: 5g; Cholesterol: 74mg; Total Carbs: 3g; Protein: 37g; Sodium: 177mg;