Pan Fried Halibut with Balsamic Glazed Grilled Onions and ThymePair with Villa Bellangelo - Seyval Blanc
Prep: 8 min. Cook: 16 min. Yield: 4 Servings
Here in the Finger Lakes, the City of Geneva is known as the "Lake Trout Capital of the World." Our 2011 Dry Riesling will serve as a magnificent complement to this locally caught fresh fish. Enjoy!
- 4 halibut fillets, rinsed and patted dry
- Freshly ground black pepper
- 3 bunches spring onions
- 6 tablespoons extra virgin olive oil
- 6 sprigs fresh thyme, plus leaves for garnish
- Kosher salt or coarse sea salt
- 6 tablespoons balsamic vinegar, more for serving
- Fresh chopped chives for garnish
1. Season fish with black pepper. Trim spring onions, leaving root end intact; remove outer layer. Cut onions into quarters.
2. In a very large sauté pan, heat 2 tablespoons oil over medium heat. Add onions and thyme and season lightly with salt and pepper. Cover and cook until almost tender, about 3 minutes.
3. Uncover pan and continue to cook until onions caramelize, about 3 minutes more. Add 2 tablespoons balsamic vinegar to pan, let cook for 10 seconds, then immediately transfer onions to a bowl.
4. Heat remaining oil in pan until very hot. Lower heat to medium-low, add fish skin-side down, and cook until just opaque, about 4 minutes a side. Add remaining balsamic vinegar and remove from heat.
5. Transfer fish to four serving plates and top each fillet with some onion mixture. Drizzle with additional vinegar and sprinkle with sea salt. Garnish with thyme leaves and chives.
Originally published at http://www.nytimes.com/2006/05/31/dining/314frex.html?_r=0