My inspiration is sauvignon blanc and the main ingredient is halibut. Now, the tricky part is figuring out something creative that tastes good and goes well with the wine. My recipe is still a work in progress, but I'm working on getting the right balance of lemon, tangerine, rosemary, and a little spice.
The first method I used was cooking the fish in parchment paper packets, but the cuts were so thick they didn't absorb all the flavors as well as I had hoped. The second attempt was slow braising and that worked a lot better, but I let the fish cook too long. I think I'm sticking with the braising, but I have to figure out the right amount of time and right amount all the other ingredients to make it better.
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