This is one of those recipes that truly came together last-minute. I had a pint of fresh organic blueberries starting to shrivel in my frig and I really needed to use them. I was thinking I’d make muffins or possibly pancakes, but then I thought why not use them for dinner? I had a beautiful fillet of fresh halibut in the frig and the blueberries would make a delightful sweet but savory topping.
The key to this recipe had to be simplicity. I wanted the true fresh flavors of the blueberries to shine through, but I also wanted the lemon, shallot, garlic and white wine to compliment the sweetness of the blueberries, making it a delightful combination when paired with Halibut. And… if I am to be completely honest, Ranger Craig hadn’t eaten all afternoon and was famished! Dinner needed to be simple and quick.
It never ceases to amaze me how beautifully fresh summer fruit compliments most meats and fish. Even in their whole and raw state, just a handful of blueberries mixed with a few fresh herbs tossed over a warm halibut fillet would be delicious.
So, the next time you see fruit going south in your frig, think about using it over grilled meats or fish, or a delicious roast of beef or pork. You just never know what fabulous combination you’ll come up with. Happy Cooking!
1 ½ lbs Halibut
Salt and pepper
3 tablespoons butter
2 tablespoons chopped shallots
1 tablespoon Fresh chopped herbs (Thyme, Parsley, Oregano)
1 lemon, zested and juiced
½ cup white wine (or substitute with 1 teaspoon white wine vinegar and 2 tablespoons blueberry preserves)
1 cup fresh blueberries
Grill, pan sear or roast the halibut.
To grill, brush the halibut with olive oil and season with salt and pepper. Preheat the grill to 350F. Grill the halibut on each side for 3-5 minutes depending on thickness, or until cooked through.
To pan sear, heat a high heat oil such as sunflower or safflower oil on medium heat in a large skillet. When the oil is hot, season the halibut with salt and pepper and pan sear on each side until golden brown and cooked through, about 3-5 minutes on each side depending on thickness.
To roast, brush the halibut with olive oil and season with salt and pepper. To keep the halibut from drying out, drizzle about ½ cup white wine over the halibut. Roast in a 375F preheated oven for about 8-10 minutes or until the halibut is cooked through.
In a large skillet heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat.
When the butter oil is melted and frothy, add the shallots. Sauté for 2-3 minutes until the shallots are wilted and aromatic.
Next add the garlic and sauté just a minute or two longer, careful not to brown the garlic.
Add the fresh chopped herbs, lemon zest and wine. Give the sauce a good stir and then add the blueberries.
Let the sauce come to a lively simmer and then turn the heat down to low and let the blueberries heat through for 4-5 minutes. Allow the blueberries to heat through and soften but not fall apart.
Take the sauce off the heat and add 1 tablespoon of butter. Taste the sauce and add additional salt and pepper if needed.
To serve, squeeze a little fresh lemon over each halibut fillet or steak. Place the halibut on a platter or individual plates and top with the blueberries. Garnish with additional fresh chopped herbs.