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| Recipe Name | Steamed Halibut with Blackberry Butter |
| Description | Serves 6 |
| content | 2 Tbsp. minced shallots
1 garlic clove, minced
1/4 cup balsamic vinegar
1 cup blackberries
1/4 cup Semillon, Riesling or other fruity white wine
2 Tbsp. port
1 1/2 cups unsalted butter, cut into pieces
4 cups water
1/2 lemon, cut into wedges
1-inch piece fresh ginger, cut into thin slices
1 small fir or pine twig, about 4 inches (optional)
6 halibut fillets, 6-8 oz. each
small bunch fresh chives
freshly ground black pepper (optional)
To make the blackberry butter:
In a medium saucepan, place the shallot, garlic, vinegar and berries. Over high heat, reduce the liquid to about 1 tablespoon, being careful not to let it scorch. Add the white wine and reduce again to about 1 tablespoon of liquid. Add the port and reduce for 2 minutes, or until the mixture is syrupy.
Lower the heat and gradually begin whisking in the butter, a few chunks at a time. Before each few pieces are completely melted, add another few, whisking as each batch of butter is added. The sauce must be kept warm but not hot, or the butter will separate. Remove the blackberry butter from the heat as the last piece of butter is incorporated.
Immediately strain the butter mixture into a small bowl. Season to taste with salt. Keep in a warm place until ready for use.
Place the water, lemon, ginger and fir or pine twig in a large steamer with a tight fitting lid. Bring the water to a boil with the lid on. Place the fillets on the steamer tray over the boiling water. Cover and steam for 10 minutes, or until the halibut is opaque and firm to the touch.
Serve the fish immediately on warm plates surrounded by the blackberry butter. Garnish with fresh chives and a few grinds of fresh black pepper, if you like. |
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