1/2 tablespoon salted butter
1/4 cup whole almonds, coarsely chopped
2 halibut fillets, of roughly equal thickness
salt and ground white pepper, to taste
1 to 2 tablespoons corn starch
1 tablespoon olive oil
2 shallots, finely chopped
1 cup flipflop® Pinot Grigio
Fresh tarragon leaves
For the sauce I deglazed the pan with a cup of flipflop® Pinot Grigio, which adds a bright, mildly acidic note to balance the rich toasted almonds and the buttery halibut. To retain the texture of the almonds I toasted them in butter, removed them from the pan, and then sprinkled them over the top of the fish just before serving.
In a large saucepan, heat the butter over medium-high heat and add the almonds. Toast the almonds in the butter, stirring frequently, until they just begin to turn golden and smell toasty. This will only take 3-4 minutes, so be careful not to let them burn. Remove the almonds from the pan.
Sprinkle the halibut pieces with salt and ground white pepper. Dust both sides of the fillets with cornstarch to lightly coat.
In the same pan you used to toast the almonds, add the olive oil and shallot and cook over medium-high heat until it just starts to wilt. Push the shallot to the side of the pan and add the fish to the open areas. Let it brown for 3-4 minutes per side, then pour in the wine and sprinkle on some fresh tarragon. Let the sauce cook down to a glaze, then sprinkle on the toasted almonds and serve.