Halibut with Tomatillo Salsa and Cilantro-Lime Cream paired with Dreaming Tree Chardonnay

Chef Fiona turned up the heat at the Saratoga Springs Dave Matthews Band stop by cooking up her Tortilla Crusted Halibut with Tomatillo Salsa and Cilantro-Lime Cream. When enjoying the dish at home, try pairing it with the Dreaming Tree Chardonnay.



Serves 4 people


  • 1 lb. halibut filet, skin removed, cut in four portions
  • 1 stick unsalted butter
  • 1/2 t black pepper
  • 2 cup Tortilla chips, crushed, fine but not into a powder
  • 1 t garlic powder
  • 1 t chili powder
  • 1/2 t onion powder

Tomatillo Salsa:

  • 1 1/2 lbs. Tomatillos
  • 1/2 White Onion, rough chopped
  • 2 cloves Garlic, lightly crushed
  • 1 Jalapeno, rough chopped, seeds removed depending on taste
  • 1/2 bu. Cilantro, rough chop
  • 1-2 Limes, juiced

Cilantro-Lime Cream:

  • 1/3 cup Mexican style crema, or sour cream
  • 1/2 bu. Cilantro, fine chop
  • 1/2 lime, juice and zest
  • Salt and pepper



Cilantro-Lime Cream
Mix together and refrigerate until ready to use.

Tomatillo Salsa

  1. Preheat oven to 350 degrees.
  2. Heat cast iron pan over medium-high heat.
  3. Place tomatillos, onion, garlic and jalapeno in pan and char lightly, shake pan occasionally.
  4. Transfer to the oven and cook for an additional 15-20 minutes until the tomatillos are soft.
  5. Pull from oven and allow to cool completely.
  6. Transfer to a blender with the cilantro and half the lime juice. Puree until smooth.
  7. Season with lime juice, salt and pepper to taste.
  8. Can be made a day in advance.
  9. Set aside until ready to serve.

For the Halibut

  1. Pre-heat oven to 400 degrees.
  2. Melt the butter and allow to cool.
  3. Place crushed tortillas in a shallow dish, add garlic powder, chili powder, onion powder and pepper and mix thoroughly.
  4. Season the fish on all sides lightly with salt and pepper.
  5. Dip the fish in the butter and coat on all sides.
  6. Transfer fish to tortilla crumbs and cover with crumbs, pressing the crumbs in as necessary.
  7. After fish is coated. Place on a baking sheet with lightly oiled parchment paper.
  8. Bake for 12-15 minutes, until cooked through.
  9. Serve immediately, top fish with a spoonful of salsa and a dollop of crema.

Delicious with rice and beans and grilled vegetables.