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Delicious halibut fillets sautéed with garlic and shallots, served with roasted cauliflower alongside our fruit-forward and delicate Chardonnay.



  • 2 shallots, minced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine
  • 5 cups vegetable or chicken stock
  • 1 tablespoon butter
  • 1 medium head cauliflower, cut in florets
  • 3 tablespoons olive oil
  • Kosher salt and pepper
  • For Halibut:
  • 4 (8 ounce) skinless halibut fillets
  • 1/2 cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper
  • Lemon, for serving


Preheat oven to 425°F.

Toss cauliflower florets in olive oil, salt and pepper. Roast, tossing occasionally, until tender and golden brown, approximately 20-25 minutes.

In a large sauté pan over medium-high heat, add olive oil and shallots. Sauté shallots for 1-2 minutes until softened and translucent. Add garlic and stir until fragrant, about 30 seconds Add white wine and stir until the pan is almost dry.

Combine flour, salt and pepper in a bowl. Dredge fillets in seasoned flour, dusting off any excess. Heat oil in a medium nonstick skillet over medium-high heat. Add halibut fillets and cook without moving for 3 minutes. The fish will develop a crust and be easy to release from the pan. Flip and cook for another 2-3 minutes.

Place halibut fillets on a platter with the roasted cauliflower, garnish with lemon wedges. 

Recipe provided by Chef Cat Cora

Hand on Heart - Chardonnay

pairs well with


Bursting with tropical fruit flavors and a delicate hint of sweet spice, our rich and buttery non-alcoholic Chardonnay is a classic expression of one of California’s most celebrated varietals.

Non-alcoholic wine that tastes so real you still need to be 21 to enter.


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