Halibut with Chardonnay – Pistachio Sauce

TIME: 40 minutes     SERVINGS: 8     GLUTEN FREE

Ingredients:

• 4 TBSP Extra Virgin Olive Oil
• 1 medium onion, finely chopped
• 1 tsp Hungarian paprika
• 4 cloves garlic, finely minced
• 1/2 cup roasted pistachio nuts, finely chopped
• 1 TBSP unsalted butter
• 1 – 15 oz can chopped tomatoes
• zest of a 1/2 lemon
• salt and freshly ground black pepper
• 1 1/2 lbs halibut or cod fillet, cut into 8 pieces
• 1/4 cup fresh flat-leaf parsley, chopped
• lemon slices

Directions:

1. To make the sauce, in a saute pan, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes.
2. Add the paprika, garlic, finely chopped pistachio nuts, and butter, cook for 3 minutes, stirring often. Add the tomatoes, lemon zest, and wine and bring to a slow boil, stirring occasionally, until thickened, about 10-15 minutes. Season generously with salt and pepper. keep warm over low heat.
3. Meanwhile in a large frying pan, heat the remaining 2 tablespoons of olive oil over medium heat. Season the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side.
4. Pour the sauce over the fish, and simmer until the fish is opaque throughout, about 5 minutes longer. Transfer to a serving dish or individual dishes, and garnish with chopped parsley and lemon slices. Serve at once.