This is the third and last in the series "Tis the Season...Halibut."
I adapted this dish from the West Point Market Cookbook.
First course: Fresh beets and goat cheese layered with a balsamic dressing. The beets and goat cheese were cut into rounds and alternated in a stack.
Entree: Creamy Baked Halibut. I added leeks to the recipes ingredients of chopped scallions, sour cream and fresh ground pepper. The mixture is spread on top of the Halibut and than baked (recipe calls for 25 minutes for the 2 pounds of fish). It is then sprinkled with Parmesan cheese and broiled until brown.
Wine: Sterling Savignon Blanc