Name: Pan-Seared Halibut with Honeydew-Lime Salsa & Thyme Butter Featuring Paul Matthew Sauvignon Blanc
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 halibut fillets (6 oz each); 1/2 cup honeydew melon, small dice; 1/2 lime, zested and juiced; 1 tsp fresh thyme leaves, divided; 1 tbsp extra virgin olive oil; 1/8 tsp sea salt; 1/8 tsp black pepper; 1 tbsp unsalted butter; 1/2 small shallot, finely minced; 2 tbsp Paul Matthew Sauvignon Blanc dry white wine; 1 tbsp fresh parsley, chopped (for garnish)

Pan-Seared Halibut with Honeydew-Lime Salsa & Thyme Butter Featuring Paul Matthew Sauvignon Blanc

miradugm

This dish is crafted to highlight the vibrant, aromatic notes of Paul Matthew Vineyards’ 2023 Sauvignon Blanc. Pan-seared halibut delivers a buttery, flaky texture, while a fresh honeydew-lime salsa echoes the wine’s melon and citrus elements. A gentle thyme butter pan sauce bridges the wine’s herbal nuances and soft acidity, tying the plate together with elegance. Each bite is a celebration of summer—bright, clean, and subtly herbaceous—making this recipe a perfect pairing for your glass. The contrasting textures of juicy melon and tender fish, plus the pop of fresh herbs, make this dish both visually stunning and deeply flavorful.

Ingredients

Instructions

Pat the halibut fillets dry and season both sides with sea salt and black pepper.
In a small bowl, combine honeydew melon, lime zest, half the thyme leaves, and half the lime juice. Toss gently and set aside to let flavors meld.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. When hot, add halibut fillets, skin-side down if applicable. Sear for 3-4 minutes until golden and crusted. Flip and cook another 2-3 minutes, until opaque and just cooked through. Transfer fillets to a plate and tent with foil.
Reduce heat to medium. Add remaining olive oil and the minced shallot to the skillet. Sauté until softened, about 1 minute.
Deglaze the pan with Paul Matthew Sauvignon Blanc, scraping up any browned bits. Let simmer for 2 minutes, reducing by half.
Add butter, remaining thyme, and the rest of the lime juice. Swirl until butter is melted and sauce is glossy, about 1 minute. Taste and adjust seasoning if needed.
To serve, spoon a little thyme-lime butter sauce onto each plate. Place a halibut fillet on top, then crown with a generous scoop of honeydew salsa. Sprinkle with chopped parsley and extra lime zest if desired.
Serve immediately, ideally with a chilled glass of Paul Matthew Sauvignon Blanc.