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Recipe of the month January
Ippo di Mare alla Limoncella -Halibut Limoncella
Serves - 4
Prep - 10 mins
Cook - 20 mins
4 x 170-200g halibut fillets or steaks
500g cherry tomatoes
4 garlic cloves
50ml extra virgin olive oil
10ml biancolella white wine
50ml balsamic vinegar reduction*
Fresh basil
Salt, pepper to taste
1. Brush the halibut with extra virgin olive oil and Charcoal grill, be careful not to overcook it, approx 3-4 minute should be enough.
2. Heat the olive oil in a frying pan, then add the garlic. When golden, add the tomatoes, let it cook for 2 minutes, then add the white wine and cook for a further 4 minutes.
3. Place the cooked filet of halibut on a plate, add the basil to the tomatoes stir and place on top of the halibut.
4. Drizzle the halibut with the balsamic vinegar reduction and garnish with fresh basil leaves.
* 100ml balsamic vinegar, 25g sugar To make the balsamic vinegar reduction, bring the vinegar to boil add the sugar and reduce by 1/3.
Great with Fish
Falanghina dei Campi Flegrei
DOC 2006 £8.30
The Flegrean vine belongs to the Ellenic Aristocracy and his cultivated "a piede franco".