Catherine Oddenino
May 19, 2008

When a friend invited me to dinner last night, I immediately accepted and asked what I could contribute.  “Wine” was the request, so I asked about the menu and was told “Roasted Halibut.”  I immediately set out to do some research and discovered an ideal pairing. 

An Oregon Pinot Noir is a delicate red with fruit that won’t overpower the fish, but enough acid to stand up to the roasting method.  I don’t usually pick lighter bodied reds, but I am trying to expand my palate.  We were both pleased with the pairing results. 

To try your own hand at pairing, you've got to taste these roasted halibut recipes from MyRecipes.com:

Roasted Halibut with Romesco Sauce and Olive RelishCooking Light

Halibut Roasted on a Bed of SaltSunset

Oven-Roasted Halibut with Cranberry ChutneyCoastal Living

Who’s cooking fish across the web:

Ling Cod with Tomato andOrangeSimply Recipes

Baked Cod with Roasted Sweet and Sour VegetablesKarina’s Kitchen

Poached Halibut with Sweet Garlic, Parsley and Lemon - Orangette

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