Every day can be a fish-eating day in my house.
I try to come up with new versions or combinations of fish dishes. I have always liked to add berries and fruit into a savory meal. One really fantastic fish is Halibut. In this recipe I have played on the blue/purple colors. It is so important to not only make the food taste good you could add a little artistic flair and think of colors.
Maybe I am crazy, but I have notice through the years that I crave or gravitate to food that is bright in colors and is beautiful on the plate. Good looking food makes me happy! This Halibut is an example of that. I just think that the bright white fish gives room for any other color to accompany it. I love purple potatoes and try to use them for esthetic reasons more than for the taste.
My father and I used to farm at our country house. I went there every weekend. It was such an amazing place. As long as I remember, my father has had a vegetable garden. As expected, he really over did it every year. The neighbours used to laugh at us plowing the potato fields my hand, old style. We had an old wooden plow that one person would pull and the other one would make sure the plow would reach low enough to turn over the dirt. It must have looked like a bad movie when we would get out there. I am note exactly sure, but I think we used to have about 7-9 kinds of potatoes. Really?? One needs that many kinds??? Anyway. It was great and I must admit that if I had a bigger backyard here in Brooklyn, I would most likely grow potatoes!!! There is nothing better than the first sweet “fresh” potatoes!!
Halibut with Blue potatoes and Blueberry compote.
4 Halibut steaks. (or 8 smaller ones)(If you can’t find Halibut use any other white fish.)
3-4 small Purple potatoes per person.
Any kind of greens (salad) of your choice. I love a mix of Arugula, Spinach and Romaine.
1 cup of blueberries. Frozen or fresh. It doesn’t matter. I usually use defrosted frozen blueberries. If you like, use more blueberries.
A couple of tbsp of brown sugar or honey. If you can, use less sugar. The berries don’t need much if they are sweet in themselves.
Zest from 1/2 a lime.
1/2 lime, squeezed.
A splash of hot sauce or black pepper. As per your preference.
A couple of sprigs of mint, chopped.
A couple of table spoons of chopped fresh basil. (optional)
Salt & pepper to taste for the fish.
Oil (and butter, optional) for frying.
Cut the fish into smaller pieces. It is better to serve two smaller pieces, stacked on top of each other, than a huge piece that isn’t perfectly cooked.
Clean and dry the fish well. If the fish is dry, you get a better frying surface. I don’t like to bread or dip in flour. I rather just fry it as it is with a little seasoning.
Put all blueberries into a pot. Add lime zest, sugar/honey, mint, pepper (& basil, optional.)
“Melt” or “boil down” the berries. Let them simmer until they become “syrupy”. Make sure to taste it while putting the sweetener in little by little so that you don’t over sweeten them. (You can also add a little sherry or white port into the blueberry compote.)
Salt and pepper the fish. Fry the fish it a medium hot pan. A few minutes on each side or until golden brown.
Plate everything. Squeeze a little lime on top of it all.
I hope you will enjoy this easy and fresh way of cooking Halibut.
This is my fathers vegetable garden as it is now, at his summer-house. Note that it is for a household of 2!!! AND it is downsized!!!
So there is no big surprise to me or anyone that knows me that I grow stuff any chance I get. It is in my blood you can say. My father and I also have something else in common, we drag up a chair to the little plants and sit and watch them grow.
Now this is happiness and “life on a stick”.