Blueberry Halibut

Total time: 25 minutes; active time: 25 minutes

>From The Cliff House Resort & Spa, Ogunquit, Maine
Executive chef Eric Delano

2 halibut filets, about 7 ounces each
1/2 teaspoon crushed fennel seed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon
1/4 cup white wine
3/4 cup wild blueberries (frozen are fine)
1-1/2 tablespoons honey
1/4 teaspoon vanilla extract
1 teaspoon cornstarch mixed with 2 teaspoons water
Garnish: 1 tablespoon blueberries and 2 sprigs parsley

Preheat oven to 400 . Season both sides of halibut filets with crushed
fennel seed, salt, and pepper. Place filets in a medium, shallow baking
pan, then pour lemon juice and white wine over them. Cover tightly with a
foil dome (making sure the foil isn't touching the halibut), then bake 10
to 12 minutes, until flesh is opaque.

In a small saucepan, bring the blueberries, honey, and vanilla extract to
a boil, then thicken with the cornstarch slurry. Spoon a puddle of
blueberry sauce onto each plate, set halibut on it, and top with a few
blueberries and a sprig of parsley.

Yield: 2 servings

Per serving: 318 calories, 5 g fat, 0 g saturated fat, 64 mg cholesterol,
42 g protein, 20 g carbohydrate, 1 g fiber, 986 mg sodium

Source: <http://www.yankeemagazine.com/food/features/sparecipes.php>


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/