Halibut with Chardonnay-Pistachio Sauce

To make the sauce, in a sauté pan, heat 2 T of olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the paprika, garlic, finely chopped pistachio nuts and butter, cook for 3 minutes, stirring often. Add the tomatoes, lemon zest and wine and bring to a slow boil, stirring occasionally, until thickened, 10-15 minutes. Season generously with salt and pepper. Keep warm over low heat. Meanwhile in a large frying pan, heat the remaining 2 tablespoons of olive oil over medium heat. Season the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side. Pour the sauce over the fish, and simmer until the fish is opaque throughout, about 5 minutes longer. Transfer to a serving dish or individual dishes, and garnish with chopped parsley and lemon slices. Serve at once.

Entrees

Ingredients

4 T of The Olive Bin’s Lemon Olive Oil

1 medium onion, finely chopped

1 tsp Hungarian paprika

4 cloves garlic, finely minced

1/2 C roasted pistachio nuts, finely chopped

1 T unsalted butter

1 (15-ounce) can chopped tomatoes

Zest of a 1/2 lemon

1 C Chardonnay wine

Salt and freshly ground black pepper

1 1/2 lbs halibut or cod fillet, cut into 8 pieces

1/4 C fresh flat-leaf parsley, chopped

Lemon slices

Directions

To make the sauce, in a sauté pan, heat 2 T of olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes.
Add the paprika, garlic, finely chopped pistachio nuts and butter, cook for 3 minutes, stirring often. Add the tomatoes, lemon zest and wine and bring to a slow boil, stirring occasionally, until thickened, 10-15 minutes. Season generously with salt and pepper. Keep warm over low heat.
Meanwhile in a large frying pan, heat the remaining 2 tablespoons of olive oil over medium heat. Season the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side.
Pour the sauce over the fish, and simmer until the fish is opaque throughout, about 5 minutes longer. Transfer to a serving dish or individual dishes, and garnish with chopped parsley and lemon slices. Serve at once.