Grilled Halibut with Green Apple Beurre Blanc

8 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.