*Gluten & Dairy free* UMAMU Estate Sauvignon Blanc with Seared Halibut and Zucchini

This UMAMU wine pairing recipe features pan-fried halibut with our Margaret River Sauvignon Blanc. Both parties stand up well with each other, one doesn't overwhelm the other. That is what we call a perfect pairing. 

Serves One. Multiply up for more serves. (See video below)

Ingredients:

200g Fresh Halibut rinsed and dried with absorbent paper
Grapeseed Oil
150g Zucchini sliced thinly
Salt & Pepper
Cast iron pan for fish
Medium height pan for Zucchini

Method:

In a medium height pan, add grapeseed oil, then the sliced zucchini, salt and pepper and toss and let it sweat. Once they start to appear translucent you can leave them and keeping tossing and start to cook the fish.

Heat up your cast iron pan, add grapeseed oil, enough to cover so no surface of the pan is exposed. Once hot, season and place the halibut skin side gently  down on the pan. Leave it to sear for about 3 mins. Then using a flat non stick utensil slide under the fish and then with another flat device, turn the fish over.  Cook for a further 1-2 minutes. Then pop onto your plate.

Click here to explore our Margaret River Sauvignon Blanc featured in Gourmet Traveller WINE.

Click here to read about the story behind the names on our labels.