We have an abundance of blueberry farms in the Fraser Valley with one just a block away from our home. This summer they were available from the beginning of July right through to
the end of August so I stocked my freezer with buckets full.
Fresh or frozen, these berries taste good with almost everything, sweet or savoury.
Recently, I looked for something to compliment a nice piece of halibut and when I saw the carton of fresh bluberries in my fridge, I decided to try something new.
I borrowed the idea of sage and browned butter from a pasta recipe, combined it with those luscious blueberries and came up with a dish we really enjoyed.
- 1/4 cup butter
- 4-6 fresh sage leaves
- 1 cup fresh or frozen blueberries
- 2 teaspoons balsamic glaze (also called drizzle or reduced balsamic vinegar)
- fresh or frozen halibut
- salt and pepper
- 1-2 teaspoons chopped fresh sage (how much sage you use will depend on how large a piece of fish you have)
- 1 tablespoon olive oil
- 1 tablespoon butter
- Place butter in a small saucepan and melt over medium heat.
- As soon as the butter has melted, add the sage leaves.
- Continue to heat butter and sage until butter browns. Watch closely to avoid burning the butter.When the sage leaves are crisp, carefully remove them to a piece of paper towel. The browned butter is ready when small brown bits form in the bottom of the pan.
- Remove from heat and add blueberries and Balsamic glaze..
- Return to heat and cook for a few minutes, until the berries are hot and juicy but still hold their shape.
- Remove pan from heat and set aside.
- Season halibut with salt, pepper and chopped fresh sage.
- Grill or fry in butter and oil in a frying pan. Do not overcook. Halibut should be cooked through but still be a bit moist in the middle.
- Plate the halibut, spoon the blueberry sauce over the center of it and top with the crispy sage leaves. (If you've never had a crispy sage leaf browned in butter, you're in for a treat)
- This recipe served 2 people.