Web Winery
Since 1995

Tortilla-Crusted Halibut with Chardonnay Sauce

Recipe from Bargetto Winery, first shared on Web Winery in 2001. Open

Bargetto Winery today: bargetto.com · Original page: Wayback Machine copy

Halibut fillets pressed into crushed tortilla chips, browned in a pan and finished in the oven, with a lemony Chardonnay butter sauce. The chef serves it with mashed potatoes and corn.

  • CourseMain course
  • Yield4 servings
  • Oven350°F
  • Original recipe byShawn Stanchfield

Ingredients

Method

  1. Heat the oven to 350°F. Crush the chips in a large bowl until coarsely ground.
  2. Season the halibut with salt and pepper and press it into the crushed chips. They don't stick well, so take a minute to set them in place.
  3. Heat the oil in an ovenproof sauté pan and lay the fish in carefully. Don't move it, or the coating will fall off. When it is golden underneath, turn it, brown the other side, then finish it in the oven.
  4. For the sauce, set the pan over the heat and pour in the Chardonnay. Squeeze in the lemon, add the stock and boil until reduced by half.
  5. Mix the cornstarch with a little cold water and add it a little at a time to the boiling sauce until it coats the back of a spoon. Swirl in the butter, season with salt and white pepper, and strain.

Pair with

Central Coast Chardonnay, the chef's match.

Notes

  • The original doesn't say when to take the fish out of the pan to make the sauce; lift it out before you deglaze.

More from Bargetto

More main courses

All main courses