Grilled Halibut with Pomegranate Glaze

Entrée:

Grilled Halibut with Pomegranate Glaze: Center cut halibut brushed with extra virgin olive oil and seasoned with sea salt and white pepper.  Grilled over an open flame and finished with tangy pomegranate glaze. Served over nutrient dense red and golden quinoa with charred carrots tossed in toasted coriander.

Sides:

Red & Golden Quinoa 

Charred Carrots with Toasted Coriander 

Pairings:

** Note: Pairings are optional. You will have the opportunity to purchase after adding the meal to your basket. **

Fontanassa Gavi, "Ca' Adua" Piedmont DOCG 2018: the crisp acidity on this full bodied white makes it perfect for savory fish and herbs.

Hill Family Estate Chardonnay Carly's Cuvee, Napa Valley 2016: the richness and fresh acidity will enhance the hearty fish while cleansing the herbaceous pesto with a crisp finish.

Triple C Brewing - Golden Boy Blonde Ale: A bright sessionable beer with light bready note and a well balanced hop bitterness.

PDF Instructions:

Download Heating Instructions