See recent galleries
Slideshow

Pairing of the Day: May 16-20, 2011

Slide 1 of 5

Thyme–Crusted Buttery Halibut with Parsley Sauce

When he can find them, Larry Stone makes this simple dish with halibut cheeks, an inexpensive part of the fish that's especially luscious. Pieces of fillet work well, too. Coating the fish in Wondra flour, which is very finely milled, gives it a crisp, buttery crust.

Pairing: Oregon Chardonnay: 2009 Domaine Drouhin Arthur Chardonnay.

slideshow  More Fast Fish Recipes

YOU MIGHT ALSO LIKE
advertisement
You might also like
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.