Alaskan halibut 

I always serve seafood with lemon wedges on the side, but the creamy white wine sauce with dill and lemon left them on the sidelines for the whole meal. Everyone in my house loves seafood, everyone, but halibut is one of my personal favorites. This dish was about me, from the roasted cauliflower steaks to the "I love all the lemon" sauce and the fabulous wobbly white meat of the halibut and even the fried leek with bacon, this dinner was catered for my better half. 

Well deserved!

INGREDIENTS

Halibut steaks - Or fillets will make this dish. You could also trade with other white fish such as cod.

Salt pepper - Sea salt, kosher, adjust everything works. Pepper you can use white or black.

Coconut oil - Organic is the way to go.

garlic - Fresh chopped is perfect.

Dry white wine - Optional, if you don't have it you can skip it. In this recipe I used a Pinot Grigio.

Lemon (juice and zest)

Dill - Fresh or dry will work.

Heavy cream - If you do not have any you can replace with milk but the sauce will be lean.

Butter - Makes seafood shine.

Leek - optional

Smoked bacon - optional

POSITIVE INSTRUCTIONS

MAKE THE SAUCE

Start by preparing this succulent and fantastic seafood dinner by starting the sauce in a medium saucepan over medium-high heat. Add the garlic, dry white wine (I used Pinot Grigio) and lemon juice and bring them to a slow boil.

Add the dill and cook for about 3 minutes.

Whisk in cream and lemon zest, and reduce the heat to a minimum.

Add the cold butter into cubes one piece at a time, beating the sauce until smooth and creamy.

Set aside but stir occasionally until serving.

COOK HALIBUT

In a large pan or pan (I prefer to use stainless steel to fry my fish) heat coconut oil over medium-high heat. Put the halibut steaks in the fully heated pan or pan, cooking the first side for about 6 minutes or until golden brown. Turn and cook the second side for about 4 minutes, until golden brown too. Remove the halibut steaks from the pan and set aside to rest. Optional: In the same pan as the halibut, add the bacon and sliced leek and cook until the bacon is crispy for about 8-10 minutes. Serve the halibut steaks with rice or your favorite vegetable, the white wine sauce with lemon cream and dill and topped with bacon and optional crispy fried leeks. 

Enjoy!

Lamberti Santepietre Pinot Grigio delle Venezie

Last night I opened up this easy drinking Pinot Grigio from Northern Italy. This wine is produced by Cantina Lamberti, a winery that was established in 1964 and is named after one of the oldest noble families of Verona. The grapes for this wine were harvested from Trentino and Veneto vineyards along the Adige Valley in Northern Italy, and were picked during the last 10 days of September. It is readily available at SAQ locations throughout the province and is made in a crowd-pleasing and versatile style, which will make it suitable for your  gatherings. 

Aromas

chamomile, muscatel, white fruit

The refined bouquet of exotic fruit and wild flowers is complemented by a dry and fruity flavor and long aftertaste of apples and banana.

Serving temperature

From 6°C to 8°C