Butter-Poached Halibut with Asparagus & Sweet Pepper Relish
It’s official: Harvest Fair 2020’s winning wines are in, and trust us, the competition was FIERCE. Get great deals on these champion wines, and bring home the perfect bottle to go with your next meal! Pairing wine and food is something of an art form, but don’t worry – with a little know-how and some simple tricks of trade, you too can start pairing wine and food with ease! Tender asparagus, buttery halibut, and sweet pepper relish make for a truly sophisticated dinner, and nothing says sophistication like a light, bright white wine. The herbal acidity, tropical fruit, and stone fruits notes are the perfect compliment to the succulent fattiness of the fish, offering the perfect balance of flavors.
*Prices good through 9/29/20.
- Serves: 2-4 servings
- Prep Time: 4 hours
- Cook Time: 20 minutes
Ingredients
- 2 large fillets Halibut, pin bones removed
- 1 lb. Unsalted Butter
- 1 lb. Asparagus, trimmed
- Salt & Black Pepper
- 3 Bell Peppers (any color except green), roughly chopped
- 1/2 Red Onion, roughly chopped
- 1 small Garlic Clove
- 2 tbsp. Sea Salt
- 1 1/2 c. Sugar
- 1/2 c. White Vinegar
- 1/2 c. Apple Cider Vinegar
- 1/2 tsp. Hot Paprika
- 1/4 tsp. Mustard Seeds
- 2 Whole Peppercorns
Instructions
Prepare sweet pepper relish first, up to 3 days ahead of time. Place chopped bell peppers, onion, and garlic in the bowl of a food processor, and process until ground but not yet pasty. Transfer ground veggies to a large, non-reactive bowl, and combine with salt. Cover tightly and refrigerate; allow mixture to sit for at least 3 hours. After 3 hours, drain extracted liquid and rinse to remove salt; squeeze mixture thoroughly to remove any excess liquid, then set aside. In a medium-sized, non-reactive pot, combine both vinegars as well as sugar, paprika, mustard seeds, and peppercorns. Heat until sugar dissolves, then stir in drained veggie mixture. Bring to a boil, then reduce heat to medium-low and simmer until thickened (about 45 to 50 minutes). Allow mixture to cool completely, then transfer to a jar (keeps for 2 to 3 weeks in the fridge).
To prepare the fish, melt butter in a saucepan or pot large enough to hold two halibut fillets. Pat fillets dry, then season thoroughly with salt and pepper. When butter reaches a temperature between 150 and 170 degrees, submerge fish to poach gently until cooked, about 7 to 10 minutes depending on the thickness of the fillets. While fish poaches, steam asparagus until tender then season to taste. Serve poached salmon atop steamed asparagus with desired amount of sweet pepper relish.
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