Ingredients
Units
Scale
- 2 Halibut steaks (7-8oz each) ( Filets may be used as well)
- Pre heat your oven or BBQ to 350°F.
- Rub the halibut with the oil and season with salt and pepper.
- In an oiled frying pan, heat on high and sear halibut for 2 minutes on each side.
- Place halibut in a 350°F (175°C) for 5-6 minutes.
- Top with the Savory Stuffing, drizzle with the Vinaigrette, and serve immediately.
VanDyk’s Wild Blueberry Savory Stuffing
- 1/4 cup butter
- 1 cup diced celery
- 1 cup diced onions
- 1 tbsp summer savory
- 3/4 cup chicken broth
- 3/4 cup VanDyk’s Dried Chewy Wild Blueberries
- Salt pepper to taste
- 4 cups of day-old bread cubed
- Melt butter in aa sauté pan, add onions, celery and summer savory and sauté for 3 minutes, add chicken broth and VanDyk’s Dried Chewy Wild Blueberries simmer for an additional 3 minutes.
- Pour the mixture over the cubed bread. Mix until liquid is absorbed.
- Place mixture in a 8 X 8 baking pan and cook in a pre-heated 300°F oven for 35 to 40 minutes.
VanDyk’s Wild Blueberry Citrus Honey Vinaigrette
- 1 tsp Dijon mustard
- 1 clove fresh garlic finely chopped
- 1 cup vegetable oil
- 1/2 cup local honey
- 1/2 cups freshly squeezed lemon juice
- 1/2 cup VanDyk’s 100% Pure Wild Blueberry Juice
- Sea salt and pepper, to taste
- Whisk all of the ingredients together. Alter tartness with more or less oil.
- Category: Entrees, Fish, Seafood, What's For Dinner Recipes, recipes