Sauvignon Blanc California

Main Entree

Grilled Hungarian Paprika Halibut

Grilled Hungarian Paprika Halibut


1 tbsp Sweet Hungarian Paprika
1 tsp Hot Hungarian Paprika
1 tsp Ground Black Pepper (split in ½)
1 tbsp Kosher Salt (split into ⅓s)
1 Clove Garlic, Minced
3 Lemons - Zest 1, Juice 2, Wedge the third
4 tbsp KJ Olive Oil (split in ½)
½ cup Murphy-Goode Sauvignon Blanc
3 tbsp Fresh Dill, minced (split in ½)
4 Red Bliss Potatoes (cut into wedges)
2 lbs Halibut Filet, skin removed
¼ lb Smoke Bacon (Cut into ¼'' pieces)
1 Bunch Fresh Kale
1 Cup Heavy Cream


Preheat grill to medium/High (350f)

In a small bowl combine both Paprikas, ⅓ the salt, ½ the pepper, garlic, 2 tasp Olive Oil, ¼ cup Sauvignon Blanc, ½ of the Lemon Juice. Generously baste halibut and put fish in refrigerator. Set remaining mixture aside for basting while grilling. Combine remaining 2 tbsp olive oil, salt, pepper, ½ of the lemon zest and ½ of the dill. Roll the wedged potatoes in this and place on a sheet of aluminum foil. Wrap foil tightly, squeezing out most of the air. Wrap in a second layer of foil. Place in the center of the grill and cook for 20 minutes, flip and cook for 20 more.

While the potatoes are cooking, fry the cut bacon in a sauté pan until browned. Keep rendered bacon fat to braise the kale.

Put the heavy cream in a small sauce pan and bring to a low boil. When the cream starts to thicken, add remaining lemon zest, ½ remaining salt and dill. As the sauce comes together, slowly add ½ of the remaining lemon juice while stirring. Remove from the heat and set aside.

When the potatoes have cooked for 40 minutes place the halibut on the grill. Cook for 6 minutes then flip and baste. Cook for 6 minutes, flip and baste. Cook for 6 more minutes and remove from heat.

Braise the kale with the bacon and bacon fat for around 4 minutes or until dark green and soft. Add remaining Sauvignon Blanc, lemon juice and salt, simmer for another 2 minutes.

Pair with Murphy-Goode Sauvignon Blanc.

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