Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4
For this recipe I used a simple white wine marinade and let the fish soak for about 30 minutes before grilling over high heat on the BBQ. While the fish is marinating I prepare my cucumber salsa with ginger lime dressing. This salsa has super fresh flavors and that all-important crunch. If your farmer’s market has them, Lemon Cucumbers are a wonderful alternative to regular cucumbers because they are extra crunchy and you don’t have to peel them. But if you can’t find them, regular cucumbers work great too. The Cucumber Salsa recipe can be found in the salad category on our site.
  • 4 halibut filets, 6 oz each
  • ½ cup chardonnay wine
  • 2 tablespoons white wine vinegar or champagne vinegar
  • ½ cup extra virgin olive oil
  • 2 shallots, coarsely chopped
  • 1 green scallion sliced in rings for garnish
  • 3 tablespoons fresh tarragon, coarsely chopped
  • 6 oz sour cream
  • 1½ teasp cumin
  • 2 scallions, thinly sliced
  • salt & pepper
  1. For the Marinade: Combine the wine, vinegar, shallots and tarragon in a bowl. Whisk to emulsify. Lightly season halibut with salt and pepper. Place halibut into shallow baking dish and cover with marinade. Let soak for 30 minutes, turning occasionally.
  2. Cumin Sour Cream with Scallions: Blend together sour cream with cumin and scallions in a bowl. Cover with plastic wrap and refrigerate until serving.
  3. For the Grilled Halibut: Prepare barbecue to medium high heat. Brush grill racks with olive oil. Remove the halibut from the marinade and grill steaks until just cooked through, about 4 minutes per side. Fish should have nice brown grill marks. Carefully turn fish with a metal spatula. Transfer fish to plate and add Cucumber Salsa on one side of the fish. Spoon the Cumin Sour Cream on top of the halibut and garnish with a few thin slices of green scallions. Serve immediately and enjoy!
Recipe by Sonoma Christian Home at