Shafer Recipes

Halibut with Asparagus, Baby Bok Choy and Millet Salad



Combine lemon juice, lemon zest, white wine, olive oil, salt and pepper. Set aside. Rinse halibut under cold running water and pat dry. Remove any bones. Place in a glass dish and pour marinade over halibut, making sure to coat both sides. Cover. Let marinate 30 minutes in the refrigerator.

While the fish is marinating, combine the millet with water in a small saucepan and bring to a boil, reduce to a simmer, then cover and let cook until all of the water is absorbed (about 10-15 minutes). Leave covered and remove from heat once finished cooking. Allow it to finish steaming for another few minutes before fluffing with a fork.

While the millet is steaming, wash and cut bok choy on the diagonal. Set aside. Wash, peel and trim the asparagus. Cut into one-inch pieces. Place both asparagus and bok choy in a steamer basket placed in a medium size sauce pan filled with a small amount of water. Bring the water to a boil, reduce to a simmer, cover and steam until tender (3 - 5 minutes).

For the dressing, combine the olive oil, lemon juice, thyme, minced garlic, salt and pepper. Set aside until ready.

Place cooked millet in a medium bowl. Toss in parsley and mint. Add asparagus and bok choy and toss lightly. Sprinkle dressing on top and toss. Add salt and pepper as needed. Add a little more lemon juice or olive oil if more moisture is needed. Set aside.

To prepare halibut: Heat a non-stick sauté pan to medium high heat. Add olive oil and swirl around pan. Drain halibut pieces. Sauté just until halibut loses its interior translucency — a little bit of translucency is fine since the fish will continue to cook a bit once removed from the heat. Remove from the pan. Set aside.

To Plate

Place millet salad on plate and top with halibut. Sprinkle with pistachios. Enjoy!

In Your Glass

With the subtle flavors of the halibut and bok choy, and the earthy assertiveness of the asparagus, I tend to reach for a well-balanced white wine with distinct minerality like a French Chablis. You’ll also find rewards in trying this dish with a lighter style Pinot Noir — yes, we often drink red against what has become convention! As we buck tradition, from the Shafer portion of our wine cellar, I’d reach for a Shafer Merlot which is always a welcome pleasure.