Chardonnay-Roasted Alaska Halibut with
Cucumber-Dill Sour Cream Sauce

Recipe courtesy of Alaska Seafood Marketing Institute.

Recipe Ingredients:

Cucumber-Dill Sour Cream Sauce:
1/2 cup regular, light or fat-free sour cream
1 tablespoon fresh lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced garlic
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1/4 cup grated cucumber (squeeze dry)
Salt and ground black pepper to taste

4 Alaska Halibut steaks or fillets (4 to 6 ounces each), fresh, thawed or frozen
Olive oil
Salt and ground black pepper to taste
1/4 cup Chardonnay

Lemon wedges and fresh dill sprigs for garnish

Cooking Directions:

1. Preheat oven to 450°F (230°C).
2. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel.
3. Preheat a large heavy oven-proof skillet over medium-high heat.
4. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn halibut over, season with salt and pepper, and cook 2 minutes more.
5. Remove pan from burner and add wine to pan. Place pan in preheated oven and cook for an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
6. Transfer halibut to warm plates and dollop with 2 tablespoons sauce per portion; garnish with lemon wedges and fresh dill. Pass the remaining sauce on the side.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 292; Total Fat: 13g; Saturated Fat: 5g; Cholesterol: 74mg; Total Carbs: 3g; Protein: 37g; Sodium: 177mg.

Recipe and photograph courtesy of Alaska Seafood Marketing Institute.