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Monthly Wine Spotlight - Sauvignon Blanc

This month the Peju Kitchen suggests a bottle of Peju 2014 Sauvignon Blanc paired with this Pan Seared Halibut recipe.
Enjoy with Sauvignon Blanc!


- Peju 2014 Sauvignon Blanc,  Find it Here >
- Pan Seared Halibut Recipe, Download Here >


Pan Seared Halibut with baby bok choy
(Yield: 1-2 ppl)

Ingredients for Halibut           Ingredients for Beurre Blanc:
1 lb. halibut fillet
3 tablespoons extra virgin olive oil, divided
coarse sea salt to taste
freshly ground black pepper to taste  
•   2 cups Peju Sauvignon Blanc
  2 tablespoons lemon juice
•   1 tablespoon shallots, finely chopped
  4 oz. cold, unsalted butter, cut in thin slices
  1 teaspoon fresh tarragon, finely chopped
Ingredients for Bok Choy    
2 bunches of baby bok choy, cleaned with the ends trimmed 
1 tablespoon water


Cut halibut into 2 pieces, season with salt and pepper and set aside.  
Heat 1 Tbsp. olive oil in a medium size non-stick skillet over medium high heat.  Once pan is hot, add bok choy and carefully stir to evenly coat with oil.  Cook for approximately two minutes. Add water, cover pan and cook for about two minutes more, until steam begins to escape from beneath the lid of the pan.  Remove bok choy from pan and set aside on a warmed platter.  
Combine wine, lemon juice and shallots in a sauce pan.  Bring to a boil, decrease heat and simmer until the mixture is reduced by 3/4. Add three slices of butter, whisking constantly over low heat.  Gradually add a few more slices, while continuing to whisk (if the sauce starts to break, remove from heat and whisk until it’s incorporated).  Continue whisking in the butter over low heat until it is all incorporated and stir in the tarragon. Salt to taste and set aside.  
Heat the remaining 2 Tbsp. olive oil in a medium size non-stick skillet over medium high heat.  Once pan is hot, add fish. For a 2 inch thick fillet, cook halibut for a total of 10 minutes; approximately 5 minutes per side until it’s opaque and starting to flake (if fish is only 1 inch thick, cooking time would be reduced by about half). Plate halibut over bok choy, drizzle with warm beurre blanc and garnish with edible flowers.  Serves two people.
Serve with a chilled glass of Sauvignon Blanc.  Buon Appetito!


View our 2014 July Wine of the Month Spotlights >



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