Curry Halibut with Lemon White Wine Sauce
4-6 9oz. Halibut Fish Fillets
3 tbsp. Fish Curry Blend (available at The Spice Rack)
2 tsp. granulated garlic
2 tsp. cracked black pepper
1 tbsp. corn starch
4 tbsp. extra-virgin olive oil
1/3 cup Pinot Grigio
1/3 cup fish stock (can substitute for vegetable stock)
1/2 lemon (juiced)
Fresh scallions, chopped
Parchment Paper (can substitute for non-stick cooking spray)
Preheat oven to 400 degrees. Pat your fish completely dry. Set aside. In a small bowl, combine fish curry, garlic, and cracked pepper. Drizzle fish with 2 tbsp. extra-virgin olive oil, season fish with the curry spice mixture, cover and set aside for 20-30 minutes.
In a medium to large baking dish, line with parchment paper and arrange fish so there is a little space between each piece. Transfer your fish to the baking dish and drizzle with the remaining olive oil. Bake for 30-40 minutes, or until fish is cooked throughout.
For the Lemon Wine Sauce:
In a small sauce pot, bring the fish stock to a slight boil. Add the Pinot Grigio and lemon juice. Cook for 3-5 minutes or until the sauce is slightly boiling. Whisk in cornstarch until sauce starts to thicken, then simmer uncovered for 5 minutes. Add the scallions to the sauce just before serving.
Pairs well with brown rice, quinoa, and roasted root vegetables.