Almost any white fish will work in this dish, but the meaty texture of halibut stands up to the grand flavors of maple making a beautiful white background for the intense amber color of this one dish supper. I served them on a bed of romaine, but you can serve atop rice and a few summer peas, or maybe some steamed broccoli. Remember, fish cooks quickly so make sure you stay close by and serve immediately with a glass of delicious Rosé of pinot noir.
INGREDIENTS
- 1 ½ lb halibut filet, cut into 4 steaks
- ½ to ¾ of a plum, pit removed and cut into thin wedges
- Zest of 1 orange
- 1 orange sliced thinly without peel
- 2 tablespoons fresh squeezed orange juice
- ¼ cup bourbon
- 1 tablespoon finely minced gingerroot
- 2 tablespoons thinly sliced shallots
- ¼ cup Olive This! Vermont Maple Balsamic Vinegar
- 2 tablespoons Olive This! Single Varietal Olive Oil, mild intensity
- ¾ tablespoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup finely chopped Italian flat leaf parsley
- 4 large romaine lettuce leaves
DIRECTIONS
Prepare halibut steaks by cutting them into serving size and patting dry with a paper towel. Don’t forget to bring to room temperature.
Zest the orange, prepare the slices, and squeeze the juice. Slice the plum into small wedges. No need to peel.
Bring a large sauté pan to high heat and add the 2 tablespoons of olive oil. When very hot add the shallots and sauté for a minute. Then add the gingerroot, orange slices, and the plum slices and stir until fragrant, or about 30 seconds. Then lower heat slightly and add the orange juice, maple balsamic, and the bourbon. Lower heat to medium low and let it all bubble for about 30-45 seconds. Nest the halibut steaks into the liquid and salt and pepper them well. Cover, reduce heat so it is barely bubbling and let the fish poach for about 6 minutes or until opaque. It doesn’t take long!
To plate, place a romaine leaf on the plate. Then using a spatula, place a halibut steak on top and then ladle with some of the sauce and the fruit. Garnish with parsley. Serve.
Recipe Credit: Camine Pappas. To read more about how Camine created this recipe and her the entire blog post on this subject, click here to visit her website: IFeelLikeCooking.com.
©Recipe and Photo Copyright Camine Pappas, 2013-2023. All rights reserved.
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