Halibut with Caper-Basil Vinaigrette
1/3 c chopped fresh basil
1/3 c olive oil
3 T fresh lemon juice
1 ½ T capers with 2 t juice
1 ½ T chopped, drained oil-packed sun-dried tomatoes
2 t minced garlic
6 8-oz halibut steaks
Whisk top six ingredients together to blend. Salt & pepper. Let stand at room temperature two hours. Cover & chill.
Preheat oven to 450°F, arrange fish on baking sheet, brush with oil. Cook about 8 minutes. Serve topped with vinaigrette.
Domaine de la VougeraieVougeot “Le Clos du Prieuré” Rouge MonopoleThough Vougeot is best known for the highly reputed Clos de Vougeot, covering almost 126 acres, the Premier Cru and Village appellations in the remaining 41 acres should not be forgotten. Connoisseurs yearn for this wine, sitting at the night hand of its lord, and sharing most of the qualities of the Grand Cru.