Fresh, premium Wild-Caught Atlantic Halibut is caught off the coast of Nova Scotia. Halibut is the biggest flatfish to be found in the ocean, living in freezing cold waters off Norway, Iceland, Scotland, and Newfoundland. It has a meaty texture without being too heavy and has the light flavor versatility to be prepared with a range of spices, herbs, and sauces.
Four, 8 oz portions of premium Halibut (Nova Scotia
Dude's Gourmet Rub Seasoning
Half cherry tomatoes (large container) and place them in a pan. Add 2-3 garlic gloves, red wine vinegar, honey, olive oil, kosher salt, black pepper and shallot. Mix thoroughly and bake for 15 minutes at 400 F.
While tomato blend is cooking, drizzle halibut fillets with olive oil, salt and pepper. Top halibut with tomatoes and cook for 10 to 12 minutes at 400 F. Once the fish is cooked through, garnish with a handful of mint, basil and lemon zest.
Broadly speaking, there are two categories of white wine that go well with halibut; those that are medium-bodied and aromatic and those that are oak-aged, rich, and full-bodied.