Don’t be upset that Summer has left us! Fall is here! Hot toddy! Apples sweating it out in a pie! Crunchy leaves and trees proudly showing beautiful shades of yellows, oranges, purples, browns, reds and more! Fall cocktails..*hiccup*. Baking, lots of glorious baking, and the delicious aroma of cinnamon! Squash turning into soup and getting stuffed! Fall is here 🙂 Cider and mulled wine, chili and cornbread and pumpkin cake. Hot toddies!
But..enough about Fall and Toddies. Let’s talk fish, specifically halibut. Last week I made halibut poached in white wine with colorful baby potatoes and green beans I snatched up from the Farmers Market. Easy to throw together for a weeknight dinner. You’ll see.
Recipe taken and ever so slightly adapted from Real Simple.
- 1pound red potatoes
- kosher salt and black pepper
- 1pound green beans, trimmed
- 3tablespoons unsalted butter
- 2tablespoons chopped fresh chives (I used dill)
- 46-ounce pieces halibut
- 2 1/2cups dry white wine
- Place the potatoes in a pot with enough cold water to cover by 2 inches. Add 2 teaspoons salt and bring to a boil. Reduce heat and simmer until almost fork-tender, about 15 minutes.
- Add the green beans and cook 5 minutes more, until just tender. Drain and set aside.
- In the same pot, melt the butter over low heat. Add the chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Quarter the potatoes and return them to the pot with the green beans. Stir gently to combine.
- Season the fish with ¼ teaspoon salt and ⅛ teaspoon pepper and place in a large skillet. Pour in enough wine to reach halfway up the sides of the fish.
- Bring to a simmer over medium-low heat. Cook for 6 to 8 minutes, covered, until the fish is opaque.
- Serve with the beans and potatoes. Spoon any extra chive butter on top of the fish.