Poached Halibut with a Blackberry Tapenade

Name: Poached Halibut with a Blackberry Tapenade
Yield: 2
Ingredients: 2 cups kalamata olives, chopped; ½ cup California Giant blackberries, roughly chopped; 2 tablespoons capers, chopped; 2 tablespoons parsley, chopped; 3 tablespoons lemon juice; 2 tablespoons olive oil; Sea salt; 1½ cups chicken broth; 2 filets of halibut; 4 lemon slices; Sea salt

Serves2

This homemade Poached Halibut with a Blackberry Tapenade features a vibrant blend of fresh blackberries, capers, parsley, olives, and a hint of lemon in every bite!

INGREDIENTS

For the Tapenade:

2 cups kalamata olives, chopped
½ cup California Giant blackberries, roughly chopped
2 tablespoons capers, chopped
2 tablespoons parsley, chopped
3 tablespoons lemon juice
2 tablespoons olive oil
Sea salt

For the Halibut:

1½ cups chicken broth
2 filets of halibut
4 lemon slices
Sea salt

DIRECTIONS

- - Make the tapenade by combining and mixing all the ingredients in a bowl. Mix well and set aside.
- - To poach the halibut, pour the chicken broth into a medium size sauté pan and let simmer on medium heat.
- - Once it’s simmering, add the halibut filets. Sprinkle the halibut with sea salt and a squeeze of lemon juice.
- - Place a lid on top and keep ajar while the halibut cooks for 8-10 minutes.
- - Serve the halibut on a plate with a generous helping of the tapenade.

Poached Halibut with a Blackberry Tapenade

INGREDIENTS

For the Tapenade:

For the Halibut:

DIRECTIONS

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