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.Print Pin Rate
Servings: 1 person
- 1 flat griddle or sauté pan
- 1 8 oz Wild Alaska Halibut fillet
- 1 Tbsp Extra virgin olive oil
- 1 large pinch Duke’s Ready Anytime Seasoning
- 1 Tbsp Fresh organic basil leaves, stems removed, diced small
- 12 Fresh or frozen blackberries
- 2 Tbsp Amaretto
- 1/4 cup Butter
- Fillet halibut using the deep-skin method, which is to remove the gray matter along with the skin. If you are buying from your local fishmonger, ask them to do it. Remove bones with needle nose pliers or a special deboning tool.
- Sprinkle halibut with Duke’s Ready Anytime Seasoning and pan-sear in olive oil on both sides until almost done (approximately 7 minutes).
- 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.
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.