Blackberry Fields Forever Halibut
Our Blackberry Halibut Recipe is an exquisite fusion of succulent halibut fillets and a luscious blackberry glaze. This combination creates a harmonious blend of flavors that will leave you craving more.
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Servings: 1 person
Equipment
- 1 flat griddle or sauté pan
Ingredients
- 1 8 oz Wild Alaska Halibut fillet, skin off
- 1 Tbsp Extra virgin olive oil
- 1 large pinch Duke’s Ready Anytime Seasoning
- 1 Tbsp Fresh organic basil leaves, stems removed, minced
- 12 Fresh or frozen blackberries
- 2 Tbsp Amaretto
- 1/4 cup Butter
Instructions
- Season halibut with Duke’s Ready Anytime Seasoning.
- Heat a sauté pan on medium-high heat and then add in the olive oil once the pan is hot. Using a pair of tongs, place the halibut in the pan and sear on both sides for 3-5 minutes, depending on how thick the piece of fish is. Halibut should be cooked through. Remove the fish from the pan and place on a plate.
- In the same sauté pan you cooked the halibut in, add basil and blackberries (thaw before if frozen) and cook for 20 seconds; then deglaze with Amaretto. After another 30 seconds, remove from heat (too much heat will separate the sauce), and swirl in butter until just incorporated.
- Serve Halibut with blackberries spooned over the top. Pour the remaining blackberry pan juices into a small bowl and serve on the side. Feel free to serve this dish with side dishes of your choosing, such as roasted baby red potatoes and broccolini.
Notes
Deglazing, demystified by Chef “Wild” Bill Ranniger. The deglazing process is a cooking technique that removes sediment left over from cooking items. It lifts the remaining sauce in the pan and releases the flavor. It makes sauces or stocks taste more robust, and it can become the base for other sauces or broths. At Duke’s Seafood, we use fish stock, liqueur, or wine. These last two will cause a flame so be careful. To deglaze, first drain excess fat from the sauté pan. Then, stand back – here comes the flame when you add your deglazing liquid. Then, swirl for ten seconds.