By 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

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