Crusted Halibut with Meyer Lemon Aioli Paired with our Sierra Madre Vineyard Chardonnay
Ingredients
3 meyer lemons, zested and juiced, both reserved
¼ c. green garlic, minced (or 1 T. of fresh garlic minced with 2 T. leek
minced)
2 T. olive oil, divided
2/3 c. mayonnaise
¼ c. parsley, minced
1 c. Panko breadcrumbs
Salt & pepper
4-6 oz halibut fillets
Preheat oven to 400 degrees. In a small saucepan, heat one tablespoon of olive oil over medium
heat. Add garlic and lemon zest and sauté until garlic is tender. Add reserved lemon juice and
reduce until most of the liquid is evaporated and the mixture is thickened. Allow to cool. Mix
mayonnaise, parsley and lemon/garlic mixture and season to taste with salt and pepper. Pat dry
halibut fillets and season with salt and pepper. Spread mayonnaise mixture over one side of fillet
and top with Panko breadcrumbs. Heat an ovenproof skillet over medium high heat with
remaining olive oil. Place fish uncoated side down and place in oven. Cook for 10-12 minutes, until
fish is just cooked through, then broil for 2-4 minutes until breadcrumbs are golden brown.
Pour a glass of our Sierra Madre Vineyard Chardonnay and enjoy!
Recipe by Megan Thomas
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