Northwestern Coast Pinot Halibut


  • 1 tablespoon olive oil
  • 8 ounces shallots, peeled and quartered lengthwise
  • 8 ounces Cremini mushrooms, quartered
  • 1 tablespoon chopped thyme
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 cup Pinot Noir wine
  • 1/4 cup low sodium chicken broth
  • 2 teaspoons granulated sugar
  • 1 cup California Black Ripe Olives, whole, pitted
  • 2 tablespoons coarsely chopped tarragon
  • 1 tablespoon unsalted butter
  • 4 (6 oz.) boneless, skinless halibut fillets


Heat 2 teaspoons of olive oil in a large sauté pan over medium heat. Stir in shallots, mushrooms, 2 teaspoons thyme, 1/2 teaspoon salt and pepper and cook for 10 minutes, stirring occasionally. Pour in pinot noir wine, chicken broth and sugar and simmer for 5 minutes. Remove from heat and stir in California Ripe Olives, tarragon and butter. Cover and set aside. While mushroom and shallot mixture is cooking, preheat grill to medium-high. Brush halibut fillets with remaining olive oil and season with remaining thyme and salt. Grill for 3-4 minutes on each side. To serve, spoon approximately 5 ounces of California Ripe Olive, mushroom and shallot sauce onto a clean plate and top with grilled fish.