Welcome to our first edition of ‘Wine Wednesday’ in 2011! We hope your holidays and your wine glasses were filled with good cheer. We know this time of year can oftentimes leave people feeling a bit…bloated…after all the food and drink that’s been consumed over the course of the last month. So for those of you who have made a New Year’s resolution to trim down and lighten up, we wanted to feature an incredible Halibut recipe and pair that with a nice, crisp wine.

 
Laurenz V, “Singing,” Gruner Veltliner, Austria, 2008
Laurenz V, “Singing,” Gruner Veltliner, Austria, 2008

Featured Wine:  Laurenz V, “Singing,” Gruner Veltliner, Austria, 2008

Laurenz V was created for wine lovers everywhere with the focus on a single wine: Gruner Veltliner. Gruner Veltliner, recognized as Austria’s “showcase grape,” has the floral perfume of German Riesling, the zip of Loire Sauvignon Blanc and the lusciousness of Pinot Grigio.

For those who haven’t yet tried Gruner Veltliner, it’s been said that the Laurenz V is a “solid introduction.” You can read more about this review on Gabe’s View.  And you can click here to learn more about this wine’s origin and tasting notes.

Some additional wine recommendations for today’s recipe include King Estate Pinot Gris or Saint M Riesling.

Featured Recipe: Grilled Northwest Halibut

This is an easy grilled fish that you can jazz up with a fresh salsa. The tangerine salsa, with its hint of heat, perfectly complements any firm, white fish and adds color to every dish. You can find this recipe and more in Morton’s The Cookbook.

Serves 4

Tangerine Salsa
6 tangerines
1 serrano chile, minced (about ¾ tablespoon)
¼ cup finely chopped roasted red bell pepper
¼ cup finely chopped shallots (about 4 shallots)
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1½ tablespoons finely chopped fresh chives
2 teaspoons chopped fresh flat-leaf parsley
½ tablespoon chopped fresh cilantro
¹⁄8 teaspoon salt
¹⁄8 teaspoon freshly ground black pepper

To prepare the salsa:
• Extract and strain the juice from 4 of the tangerines. You should have about ¾ cup of juice.
• Transfer the juice to a small nonreactive saucepan and bring to a boil over high heat. Reduce the heat and simmer for 6 to 8 minutes or until the liquid reduces by half and the flavors concentrate. Set aside to cool.
• Peel the remaining 2 tangerines, divide them into segments, and add them to the juice.
• Stir in the chile, roasted red pepper, shallots, lime juice, olive oil, chives, parsley, cilantro, salt, and pepper and mix well.

Halibut
Four 6-ounce halibut fillets, or similar flaky, white fish such as sea bass, grouper, or cod
Vegetable oil cooking spray, for the grill rack
1 tablespoon vegetable oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

To cook the fish:
• Prepare a charcoal or gas grill or preheat the broiler and position a rack about 4 inches from the heating element. Before igniting the grill, lightly spray the grill rack with vegetable oil spray. (The coals should be medium hot for the charcoal grill. The burners should be on medium-high for the gas grill.)
• Brush the fish with the oil and season each fillet with salt and pepper.
• Grill or broil the fish for 3 to 5 minutes or until lightly golden.
• Carefully turn the fillets over and grill for 3 to 5 minutes longer until cooked through and the fish flakes.
• Divide the salsa among 4 serving plates.
• Put a fish fillet on top of the salsa.

Cheers, and enjoy!

Tylor Field, III
V.P. of Wine & Spirits
Morton’s The Steakhouse