Flayvors of Washington Update: And The Winner Is....

Ok, I haven't won yet. I'll be lucky to make it to the Top 20 (there are some AMAZING entries out there), BUT I am pleased to say that this recipe is definitely the winner among all other attempts, experiments and disasters. I know this because as soon as Husband tried it, his first response was "WOW". From a man whose most enthusiastic response is "That's good", this was high praise. All that to say, this is the recipe that I am MOST proud of since I started this blogging adventure less than a year ago (amidst delusions of grandeur, I must admit).

So now its all up to the powers-that-be at the Food Network. But in the meantime, feel free to try it out. I promise you won't be disappointed.

Asiago Encrusted Halibut over Sweet Onion and Chardonnay Cheese Grits
with Fresh Asparagus
Wine Pairing: Columbia Crest Grand Estates Chardonnay

INGREDIENTS

Grits:
3/4 cup Quick-cooking grits
3 cups water
1/4 tsp. salt
1/2 of a sweet onion, chopped
2 Tbsp. butter
3/4 cup aged Asiago cheese
1/4 cup half & half
4 Tbsp. butter
1/4 cup Columbia Crest Chardonnay
Freshly ground black pepper, to taste

Halibut:
2 6oz. Halibut fillets
1/2 cup Panko breadcrumbs
1/4 cup aged Asiago cheese
2 Tbsp. flour
1 large egg white, beaten
1/2 of a large lemon
2 Tbsp. olive oil
Salt and freshly ground black pepper, to taste

Asparagus:
1 bunch of Asparagus tips, washed and trimmed to 1-2 inches
2 cups water
Splash of Columbia Crest Chardonnay
Salt, to taste

DIRECTIONS
Grits:
Pre-heat oven to 375 degrees.
1. Melt 2 Tbsp. butter in a skillet over medium-high heat and saute chopped sweet onions, until tender (about 15 minutes).
2. While onions are cooking, bring 3 cups water to a boil in a medium saucepan. Stir grits and 1/4 tsp. salt into rapidly boiling water. Reduce heat and simmer (covered) 5-7 minutes, stirring occasionally, until thickened.
3. Once grits are thickened, stir in 3/4 cup Asiago cheese and 4 Tbsp. butter; blend well.
4. Add the sweet onions, 1/4 cup half & half, 1/4 cup Chardonnay, freshly ground black pepper and additional salt (to taste, if necessary).
5. Pour grits into small baking dish (8x8) and bake at 375 degrees for 10 minutes, until thick and creamy.
Yield: 2 large servings or 4 small servings

Halibut:
1. Place flour in a shallow dish. Mix panko breadcrumbs and Asiago cheese together and place in another shallow dish. Place egg white in another shallow dish.
2. Squeeze fresh lemon juice over both sides of the halibut to bring out the flavor of the fish. Sprinkle both sides evenly with salt and pepper.
3. Dredge fillet in flour, shaking off excess. Dip into egg wash, allowing excess to drip off. Coat fish with panko/Asiago mixture, pressing lightly to adhere. Set aside and repeat with remaining fillet, in the same order.
4. Heat 2 Tbsp. olive oil in a medium skillet over medium-high heat.
5. Add fillet to pan; reduce heat to medium and cook for about 4-5 minutes on each side, until the crust is a nice golden brown and the fish flakes easily with a fork.
Repeat with additional fillet.
Yield: 2 servings

Asparagus:
1. Bring 2 cups water to a boil in a small saucepan. Add sprinkle of salt and splash of Chardonnay.
2. Boil asparagus until they turn bright green, about 3-5 minutes.
3. Remove from heat, drain, and immediately plunge into ice bath to stop cooking process while retaining the bright color and crisp texture.
Yield: 2 servings

To serve:
Place two heaping spoonfuls of the grits onto a plate and sprinkle with fresh asparagus tips. Top the grits with one piece of halibut. Finish with a glass of Columbia Crest Chardonnay.

Enjoy!