Halibut with Huckleberry Sauce- serves 2
- 2 4-6 oz halibut fillets about 1 inch thick-leave skin on- rinse and pat dry
- 1/3 c white flour- seasoned with salt and white pepper for dredging
- 2-3 T canola oil
- 1/2 c huckleberry jam
- 1 c dry white wine
- 1/2 tsp powdered ginger
- 1/4 tsp ground allspice
- Salt and pepper to taste
Preheat oven to 450 degrees.
Lightly salt and pepper the fish fillets.
Put huckleberry jam, white wine, and spices in small pot over medium-high heat- when reaches boiling, reduce heat to a simmer and cook for 5-7 minutes. Taste for seasoning- may need just a pinch of salt. Set aside while you cook the fish.
Put the canola oil in medium sauté pan that can safely go into the oven and heat over medium high heat until hot but not smoking. Dredge the fillets in flour on both sides and then put fish side down in hot oil- cook for 2 minutes. The fish should be lightly browned on the cooked side. Carefully turn fillets to skin side down and place in preheated oven for 3 minutes. Check the center of the fish- it should still look somewhat raw. Then remove from the oven and let set for 5-10 minutes to allow the residual heat to finish the cooking. Place on warmed plates and drizzle the warm huckleberry sauce over the fish.