Food + Wine: Recipe

Tortilla Encrusted Halibut with Central Coast Chardonnay
By: Shawn Stanchfield, Chef

Shawn Stanchfield is a graduate of Le Cordon Bleu. Upon graduation, he spent time in Hawaii under Master Chef Sam Choy studying Hawaiian Regional Cuisine. After opening his restaurant, Chef Shawn's in Tucson Arizona, he entered into teaching at Cabrillo College and is a consulting chef to BARGETTO Winery.

Ingredients:

16 oz. bag of tortilla chips, restaurant style

4 (5 to 6 ounces each) halibut boneless fillets

8 oz. low sodium canned chicken stock

2 ounces BARGETTO Central Coast Chardonnay

2 ounces Canola Oil

2 ounces butter

1/2 lemon

2 T. cornstarch

salt and pepper to taste

Procedure for Halibut:

1. Pre-heat oven to 350 °.

2. Put tortilla chips in a large bowl and mash until coarsely ground. Set aside.

3. Salt and pepper boneless halibut fillets.

4. Heat sauté pan and add canola oil.

5. Dredge halibut in the tortilla chips. Note they won't stick that well so you will need to spend a minute or two positioning the chips on the halibut. Carefully add to the hot pan. Do not move the halibut in the pan. If you do the tortilla chips will fall off. Once golden brown turn over and brown the other side.

6. Remove from heat and finish in oven.

Procedure for Sauce:

1. Add BARGETTO Central Coast Chardonnay in the pan (over heat) to deglaze.

2. Add lemon and chicken stock and reduce by half.

3. Add cornstarch* to thicken.

4. Finish by swirling butter into the sauce.

5. Salt and pepper to taste (white pepper).

6. Strain and serve.

*Note: When thickening with cornstarch, you first add the cornstarch to cold water and mix together. When thickening, the cornstarch can only be added to a boiling liquid. Add small amounts until you reach the desired consistency. The desired thickness should coat the back of a spoon.