Fish Recipe: Halibut with Almonds and Juniper Berries

Halibut with Almonds and Juniper BerriesGourmet recipes takes a bit of effort to make but can be done in less than thirty minutes. Turn halibut fillets into a sumptuous feast by seasoning it with some preserved oranges, juniper berries, almond powder, rosemary and thyme. To make it even more colorful and flavorful, the fish is served with beets and a simple cress salad with herb oil dressing made of balsamic vinegar, shallots, chives, clove, basil, parsley, and chervil. A cream sauce is also served with the dish. You can enjoy this with mashed potatoes or steamed vegetables for a complete healthy dinner meal.

Halibut is one of the most versatile fish to cook with and absorbs the flavors of herbs and seasonings well. In fish recipes , halibut is fried in the pan until it takes a golden tinge on the exterior and becomes flaky and tender on the inside. A lean fish, halibut is also a very healthy choice and can be made part of a regular diet. The flesh of the halibut is firm and white with a mild flavor. Halibut fillets or steaks dry out fast since it contains very little oil so it should be cooked quickly and in a certain way to avoid sucking out the little moisture it has.

Ingredients: 6.4 oz. preserved oranges, chopped, 0.35 oz. juniper berries, crushed, 2.47 oz. almond powder, 1 oz. bread crumbs, 0.35 oz. rosemary, 0.35 oz. thyme, 1 halibut fillets (about 4 oz. each), 0.53 lbs. beet, 1 ½ tablespoons butter, sea salt, freshly ground pepper, 1 tablespoon peanut oil, 1 ½ tablespoons heavy cream, 5/8 cups olive oil

For the Salad: 1 oz. cress, 2 ½ teaspoons shallot, ¾ tablespoons balsamic vinegar, 1 ¾ tablespoons minced chive, 1 garlic clove, minced, 1 ¾ teaspoons basil, 1 ¾ teaspoons minced parsley, 1 ¾ teaspoons minced chervil

PrepHalibut with Almonds and Juniper Berries Recipearation Instructions: 

Preheat the oven to 210 degrees F. Peel and slice the beet. Place on a plate covered with sulphuric paper and put them in the oven until they are completely dry. Dice the dried beet and sauté in butter. Season with salt, pepper, and garlic. In a large mixing bowl, blend the orange, crushed berries, almond powder, bread crumbs, thyme, and rosemary. In a small bowl, gently blend the oil and cress. Add the shallot, clove, basil, parsley, and chervil. In another small bowl, blend the cream with some pepper. Pour the peanut oil in a saucepan and place over medium high heat. When the oil is warm, add the fish. When the fish is half cooked, sprinkle the breadcrumb mixture over it. Turn the fish and cook on the opposite side. Remove the fish from the pan. Add the balsamic vinegar, boil, and reduce. To serve, sprinkle some beet over each plate. Top with the fish and serve the salad to the side. Spoon the cress oil over the fish. Spoon the reduced balsamic vinegar over the fish and serve pepper cream on the side.

This recipe uses peanut oil to cook and fry the halibut in a heavy-bottomed pan. This gives the fish a subtly nutty flavor. Breadcrumbs blended with the herbs, almond, and berries are also sprinkled over the fish halfway to the cooking to give it a nice golden color, beautiful crust, a vibrant flavor, and seal in its moisture and juices making it tender and scrumptious after cooking. Before cooking halibut, wash it thoroughly under cold water and pat dry with a paper towel. Ideally, the fish should have an internal temperature of 145 degrees when cooked.



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