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Halibut with Spicy Lemon-Thyme Vinaigrette Recipe

This delicious Halibut recipe with Spicy Lemon-Thyme Vinaigrette is shared by Pedroncelli Winery, a family Sonoma County winery that partners with The California Wine Club to showcase small batch wines to Club members. Learn more about the Club here.

Prep Time: 5-10 Minutes

Cook Time: 45 Minutes

Yield: Serves 4

  • 2 Tbsp freshly squeezed lemon juice
  • 1 Tbsp fresh thyme leaves
  • 1/4 tsp red pepper flakes, more to taste
  • 1/4 c olive oil, divided
  • kosher salt
  • 1 1/2 lbs small red potatoes (about 15), halved, quartered if large
  • freshly ground black pepper
  • 4 (6­oz) fillets fresh halibut, skin removed
  • 1 shallot, thinly sliced
  • 1 bunch kale, thick stems removed, leaves torn into bite­-sized pieces (about 12 cups worth)


  1. For the vinaigrette, in a small bowl, whisk together lemon juice, thyme, red pepper flakes, 2 Tbsp olive oil, and 1/4 tsp salt; set aside.
  2. Add one inch of water to a large pot and fit it with a steamer basket. Bring to a simmer over high heat. Place potatoes in steamer basket, cover and steam until very tender, 15-18 minutes.
  3. Heat 1 Tbsp olive oil in a large nonstick skillet over medium­-high heat. Season fish on both sides with salt and black pepper. Cook until opaque throughout, 3-5 minutes per side.
  4. Heat remainder of olive oil in a separate large skillet over medium-­high heat. Add shallots and cook until tender, stirring occasionally for 2-4 minutes.
  5. Add 1/4 cup water and as much kale as will fit into the skillet and cook, tossing frequently, adding more kale when there is room, until tender, 6-8 minutes. Season with salt and black pepper to taste.

Plate halibut with potatoes and kale; drizzle with vinaigrette.

Wines to Pair with this Recipe:
Pedroncelli Winery produces a crisp and refreshing Sauvignon Blanc that will pair nicely with this dish. Buy now.
Owl Ridge Wines in Lodi, California also produces a full-bodied Sauvignon Blanc that will pair wonderfully with this dish. Buy now.

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