September 2020

Basil Halibut with Jalapeño Butter

September is still a nice month to grill, some people grill all year long. If the weather isn’t permitting use of the grill, broiling will work as well. I absolutely loved this recipe, it was quick, easy and absolutely delicious! although quick and easy, you may want to savor the warm buttery flavor of the jalapeño with the burst of fresh basil. A little squeeze of lime tops it off and don’t be afraid to try a fresh edible flower such as a nasturtium. Vintners White 2019 vintage from Great Frogs is an excellent match for this entrée. Its light, crisp with a slight citrus flavor and a light oak finish. It really is a perfect compliment! Vintners White brings the flavors to life!

Ingredients

4- 6 oz fresh Halibut, or other firm white fish. Can substitute flounder or cod

1 Tbsp Avocado oil

salt and black pepper to taste

6 Tbsp butter

2 fresh jalapeño chile peppers, seeded and sliced into this strips

1/4 cup chopped fresh basil

1 lime cut into quarters

!. Rinse fish, pat dry. Brush with oil, salt and pepper. Grease grill rack. Grill fish covered over medium heat 4 to 6 min per 1/2 inch thickness or until fish flakes easily. turn once.

2. Meanwhile in a skillet heat butter over medium heat. Add jalapeño peppers; cook and stir 5 min or until peppers are tender and just begin to brown.

3. Top fish with jalapeño butter and fresh basil, give a little squeeze of lime to finish it .

makes 4 servings

A want a side option? Try a layered salad of fresh tiny tomatoes, corn, chopped orange bell pepper, red or green onion, cooked faro or quinoa. topped with micro greens or cilantro. garnish with basil flower, a fun and delicious touch.

Dressing

juice of 1 lime, avocado oil, tsp of honey sprinkle of garlic powder, salt and pepper to taste.