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Berry Halibut

chef invitational berry halibut-8

Ingredients:

  • 1 tbsp minced ginger root

  • 2 tsp sugar granulated extra fine cane

  • 1 cup chilled grape seed oil

  • 1/2 cup red wine vinegar 50 grain

  • 1/4 cup red cooking wine

  • 1 tbsp fish sauce

  • 1 halibut fillet skinless/boneless 6 oz.

  • 1 cup blueberries

  • 1/2 cup blackberries

  • 2 cups strawberries 

Directions:

Pearls:

  • Combine sliced fresh strawberries, minced ginger, sugar, and water in processor. Puree until smooth.

  • Strain into pot adding 1 tsp Agar Agar and bring to a boil. Let chill slightly. Transfer into plastic water bottle.

  • Drop slowly into chilled grapeseed oil to create spheres. Gently remove and rinse with cold water.

Gastrique:

  • Combine all ingredients in small sauce pan over medium high heat and bring to boil. Let reduce to half.

  • Strain through mesh screen and chill.

Compote:

  • Place all ingredients other than sugar in saute pan over medium heat. Bring to a slow boil.

  • Add in sugar and reduce heat to simmer. Cook until liquid has cooked out.

Halibut:

  • Heat 3 tbsp oil in saute pan over medium high heat.
  • Season halibut on both sides with salt and pepper.
  • Place halibut in pan, service side down, and cook until golden brown.
  • Flip and let finish cooking until internal temp is 130. Let rest.

To plate:

  • Spoon on gastrique and swirl with plating brush.
  • Place halibut in center of plate, top with fresh sliced strawberries and blackberry compote.
  • Sprinkle strawberry pearls around the plate.
  • Finish with micro greens for added color.
prep time
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chef invitational berry halibut-5
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