Chef Kendal Jackson <email@example.com>, of Oregon State University's Catering Department, says, "This is one of my favorite recipes. It was originally taken from the Pacific Northwest Beautiful Cookbook and adapted for our use in the MU kitchen. I have adjusted it for home use but you might want to play with it. Try the Blackberry Butter on other kinds of fish or chicken. I have even had it on chocolate cake. Enjoy."
- 1-1/3 tablespoons shallots, minced
- 1 small clove garlic, minced
- 2-2/3 tablespoons balsamic vinegar
- 2/3 cup blackberries
- 2-2/3 tablespoons white wine
- 1-1/3 tablespoons port wine
- 1 cup unsalted butter, cut into tabs
- 1-1/3 pints water
- 1/3 lemon, cut in wedges
- 2 1" pieces ginger, cut in thin strips
- 1 small pine twig (optional)
- 1-1/2 pounds halibut fillets (four 6 ounce portions)
- 2/3 bunch chives
Blackberry Butter:In a sauce pan place the shallot, garlic, vinegar and berries. Over high heat reduce by 3/4. Do not let it scorch. Add wine and reduce again by 3/4. Add port and reduce for 2 min. or until mixture is syrupy. Lower heat and wisk in butter a tab at a time. Keep warm but not hot or sauce will break. When done strain and keep in warm place until ready to use. Will hold for a couple of days in fridge and can be reheated in double boiler.
Halibut:Place water, lemon, ginger, and pine twig in large steamer. Bring to a boil. Place halibut fillets in steamer and cover tightly. Steam for 10 min., or until fish is opaque and firm to the touch. Serve on warm plates with the fish surrounded by the sauce and ganished with a few whole berries.
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Chuck Taggart (e-mail chuck)