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

DIRECTIONS

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.
6. 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
7. Remove from heat and finish in oven.

Sauce

1. Add Central Coast Chardonnay in the pan (over heat) to deglaze.
2. Add lemon & chicken stock, 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.

When thickening with cornstarch, firstt 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.