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Chardonnay-Roasted Alaska Halibut with Cucumber-Dill Sour Cream Sauce

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4

  • 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
  • Olive oil
  • Salt and pepper to taste
  • 1/4 cup Chardonnay
  • Cucumber-Dill Sour Cream Sauce (recipe follows)
  • Garnish: lemon wedges and fresh dill sprigs

Make the sauce first and keep refrigerated. Bring it to room temperature and stir it well before serving.

Preheat oven to 450°F. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a large heavy ovenproof skillet over medium-high heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn halibut over, season with salt and pepper, and cook 2 minutes more. Remove pan from burner and add wine to pan. Place pan in preheated oven and cook for an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Transfer halibut to warm plates and dollop with 2 tablespoons sauce per portion; garnish with lemon wedges and fresh dill. Pass the remaining sauce on the side.

Cucumber-Dill Sour Cream Sauce
Makes about 3/4 cup

  • 1/2 cup regular, light or fat-free sour cream
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1 teaspoon minced garlic
  • 1 Tablespoon chopped fresh dill or 1 teaspoon dried dill weed
  • 1/4 cup grated cucumber (squeeze dry)
  • Salt and pepper

Mix sour cream, lemon juice and zest, and garlic. Stir in dill and cucumber; season with salt and pepper to taste. Refrigerate, covered, until ready to serve.


Nutrients per serving: 292 calories, 13g total fat, 4.5g saturated fat, 41% calories from fat, 74mg cholesterol, 37g protein, 3g carbohydrate, 0.2g fiber, 177mg sodium, 110mg calcium, and 750mg omega-3 fatty acids.

Recipe courtesy of Alaska Seafood.