 | Grilled Halibut with Green Apple Beurre Blanc8 portions Susan Walter, Chef |
| Serve With: | |
| Apple, Fennel & Jicama Slaw | |
| For the Green Apple Beurre Blanc: | |
| • | 1 cup The Perfect Purée Green Apple Puree, thawed |
| • | 4 oz. white wine |
| • | 4 oz. white wine vinegar |
| • | 3 shallots, minced |
| • | 5 sprigs tarragon |
| • | 7 oz. cold butter |
| Method for the Green Apple Beurre Blanc: | |
| 1. | Heat white wine, wine vinegar, shallots and tarragon in saucepan. |
| 2. | Simmer slowly and reduce to 2 tbsp. |
| 3. | Cut butter into 6 pieces. Whisk in piece by piece. |
| 4. | Stir in Green Apple puree. |
| 5. | Season with salt and pepper. Serve over or next to grilled halibut. |
| Method for the Halibut: | |
| 1. | To serve, season halibut with salt and pepper and grill, approx. 8 minutes on first side and 4 minutes on second side. |
| 2. | Remove from grill and remove skin. Brush each serving with 1 1/2 tbsp. Green Apple puree. Place on dinner plate. |
| 3. | Place Green Apple Beurre Blanc around halibut. |