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Wine Country Recipe: Pecan-Crusted Halibut with Papaya Salsa

Wednesday, August 7th, 2013

Courtesy of Wilson Creek Winery, here’s a new recipe from The Creekside Grill’s Executive Chef Steve Stawinski. This light fish dish pairs well with Wilson Creek Winery’s 2012 Roussanne.

 

INGREDIENTS FOR HALIBUT

2 – 7 ounce halibut portions

Flour, seasoned with salt and pepper

2 large eggs

2 cups pecan halves, crumbled either by hand or in a food processor

Kosher salt and white or black pepper

1.5 oz canola oil

 

INGREDIENTS FOR SALSA

1 ripe Hawaiian papaya

1 medium, ripe Roma tomato

1 small red onion

1/2 jalapeno

1/4 cup chopped cilantro

1 tablespoon lime juice

 

HOW TO MAKE THE SALSA

Peel the papaya and cut in half lengthwise. Scrape out the seeds with a spoon. Dice the papaya into 1/2” cubes and put into a bowl. Cut the tomato in half lengthwise and squeeze out the seeds. Cut into 1/4” cubes and add to the bowl. Peel and dice the red onion and add to the bowl. Chop the jalapeno and add to the bowl along with the cilantro. Add the lime juice and stir to combine. Let sit for at least 20 minutes to marry the flavors together.

 

HOW TO MAKE THE HALIBUT

Whisk eggs in medium bowl to scramble. Season the halibut with salt and pepper. Dredge in flour, shake off extra. Place in the egg and coat thoroughly then coat with pecans. Heat the oil in a heavy bottomed skillet. Cook halibut in the pan over medium heat until golden. Turn the halibut over and continue to cook until second side is golden and fish is cooked through. Remove from the pan and rest on a clean kitchen or paper towel for 3 minutes.

Serve topped with the Papaya salsa. Enjoy!

 

Did you know?

Creekside Grille has a gluten-free menu! Not only does the restaurant staff work hard to give you excellent food and epic service, they genuinely care about your well-being. Celiac disease is an auto-immune disorder triggered by consuming the gluten protein. (According to the National Foundation for Celieac Awareness, NFCA). People who are sensitive to gluten (found in wheat, barley & rye) or who have been diagnosed with Celiac disease have the opportunity to enjoy a delectable lunch with friends and family while wine tasting at Wilson Creek. All of their wines are gluten-free too — cheers!

Super tasty gluten-free dishes include Roasted Shelton Chicken, Summer Succotash with Rosemary Roasting Jus.

View the complete summer menu here: www.wilsoncreekwinery.com/restaurant

 

 

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