Wild Alaskan halibut fillets are gently poached in a court bouillon with Alsatian Pinot gris, pastured butter, fresh thyme, lemon verbena and a mirepoix of diced celery, onions and carrots. The flaky, snow-white fish is topped with a gremolata of chopped parsley, fresh lemon, garlic, smoked bacon and heirloom tomatoes and seasoned with coarse sea salt and … Continue reading Poached Halibut with Smoked Bacon-Tomato Gremolata