Halibut Fish Skillet paired with 2014 Pinot Noir Block 10

I just cooked up this easy recipe this past weekend for some friends we had over for dinner, and I’m happy to say it was a huge hit. So much so that we actually ended up with no left overs. I do hope you will give it a try. For dinner we paired this dish with the 2014 Pinot Noir Block 10, and it was delicious!

Halibut Fish Skillet

  • 22 ounces tomatoes cut in half (I used campari)
  • 1 onion, halved and thinly sliced
  • 4 cloves garlic, smashed and sliced
  • 1/2 cup pitted olives of choice
  • 1/2 cup capers
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup dry white wine (I used our 2015 Pinot Gris Reserve) The rest was served before dinner with appetizes.
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds skinless Halibut. Could use any type of fish you have available
  • 1 small lemon, thinly sliced
  • Crusty bread, for serving/dipping
  1. Combine tomatoes, onion, garlic, olives, capers, oil and wine in a large straight-sided skillet (it will be used in the oven). Season with salt and pepper, then season fish on both sides with salt and pepper and arrange on top. Place lemon slices on top of and around fish.

  2. Preheat oven to 350. Place skillet in oven, cover, and cook until fish is opaque throughout, about 20-25 minutes. Serve immediately with bread.

2014 Pinot Noir Block 10
91 Points Wine Enthusiast “Vinified with 50% whole clusters, this pure Pommard selection is from the highest portion of the vineyard. This seems to bring slightly more definition to the wine, which puts a tangy undercoating around the bright berry flavors. There’s a pleasant lick of chocolate running through the tail.” Paul Gregutt, Wine Enthusiast
Retail: $49
Wine Club $41.65

You can also order by phone at 503-864-4592 or email Paul@wintershillwine.com


  1. […] The Gladhart family devoted Block 10 of its Pinot Noir plantings to the Pommard clone, and it has found a home at the highest elevations of its Dundee Hills holdings, topping out at 700 feet. Harvest came Sept. 20, and one of the two barrels were whole-cluster fermented. It’s a basket of cherries that includes complexity of cigar box, mint and cocoa powder, presented within the context of a lighter, fun and juicy boysenberry structure. Suggested pairings include this recipe for Halibut Fish Skillet. […]

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