This halbut burger recipe, adapted from Jill Silverman Hough‘s book 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love (Wiley), is simple way to showcase halibut, which is in season in spring and summer. Wild-caught Alaskan halibut is the most sustainable choice. “Napa cabbate has a juiciness, a refreshing crunch that regular cabbage doesn’t–which helps the slaw nicely complement a similarly light and refreshing piece of fish,” says Hough. She recommends opening a bottle of Pinot Grigio to serve with this burger. It will also work well with Chardonnay, especially if you spread some mayonnaise on the buns or boost the amount of blue cheese in the slaw. “Oh both!” says Hough. This dish is great for warm-weather entertaining because you can do much of the prep work in advance and then it comes together in no time.
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