California Halibut with Pinot Grigio Butter Sauce
By: Greg Flores, Chef

Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executinve Chef at Bethany College, Greg is now back in Los Gatos as one of the chefs at Three Degrees in The Toll House Hotel.

4-6oz. Halibut filets, skin removed

salt and white pepper to taste

1 cup flour

1 T. olive oil

1 cup BARGETTO Pinot Grigio

2 T. butter, unsalted

Procedure:

1. Heat oil in frying pan over medium high heat.

2. Salt and pepper halibut on both sides. Dredge in flour, shaking off excess.

3. When oil is smoking hot, add fish (side where the skin was on should be facing up).

4. Saute for 3-4 minutes, until bottom is golden brown. Carefully turn fish over and add Pinot Grigio. Lower heat to medium, cover and cook for 6-8 minutes. Remove lid and remove fish from pan.

5. Whisk butter into reduced wine.

6. Serve fish over mashed potatoes and seasonal vegetables, top with sauce. Enjoy.

Serves: 4