Za’atar Crusted Halibut with Beurre Blanc

Za’atar Crusted Halibut with Beurre Blanc

Our halibut is pan seared in La Tourangelle Grapeseed Oil which has a high smoke point and allows the fish to brown nicely. It’s paired with a lemony beurre blanc sauce and finally some springtime roasted asparagus using La Tourangelle Organic Extra Virgin Olive Oil!

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