Halibut with Parsley-Lemon Sauce
Rather than pairing red wine with red meat, Marcia Kiesel opts for perfectly cooked halibut steaks. Any other meaty but delicately flavored fish, like wild striped bass or snapper, would also work (stay away from oily fish like bluefish when serving red wines—they tend to make the wine's tannins taste metallic). And the bright, lemony parsley sauce balances the earthy quality of a Graves.More Quick Fish Recipes
February 2008
Gallery
Credit: © Quentin Bacon
Recipe Summary
Ingredients
Directions
年代erve With
年代uggested Pairing
红酒o亚搏电竞f Bordeaux'sGraves regionare lovely with meaty fish like halibut.