On Wenesday April 2nd I made my debute on breakfast television with City Tv Edmonton.
I was asked to host a cooking segment focused around a healthy meal. I chose a recipe which is currently in the works for the next cookbook with Company’s Coming – “400kcal Mains”
Blueberry Halibut on the menu for today! Thick cut halibut splashed with flavours of sage and white balsamic topped with a refreshing blueberry yogurt and crisp Graham cracker.
Below are the links to watch the short video. There are 2 seperate parts.
Try this refreshing spring bite at home, I posted the recipe below.
Blueberry Halibut
Thick cut halibut splashed with flavours of sage and white balsamic topped with a refreshing blueberry yogurt and crisp graham crackers.
Serves 2
2 – 6oz halibut fillet (centre cut)
1/2 tsp fresh sage chopped
¼ tsp salt
¼ tsp cracked pepper
1tsp blueberry vinegar or white balsamic vinegar
2 tsp canola oil
Thick cut halibut splashed with flavours of sage and white balsamic topped with a refreshing blueberry yogurt and crisp graham crackers.
Serves 2
2 – 6oz halibut fillet (centre cut)
1/2 tsp fresh sage chopped
¼ tsp salt
¼ tsp cracked pepper
1tsp blueberry vinegar or white balsamic vinegar
2 tsp canola oil
15 blueberries
2 tbsp plain Greek yogurt
1 tbsp lemon juice
2 tbsp plain Greek yogurt
1 tbsp lemon juice
1/8 cup graham cracker large crumbs
Procedure
Procedure
Preheat oven to 400F.
Pat fillets of halibut dry with paper towel. On a large plate mix together sage, salt, pepper and vinegar to make a marinade. Add fillets to plate and rub entirely with the marinade. Allow to sit at room temperature for 10 minutes.
In the meantime finely chop blueberries on cutting board, transfer to a small bowl and mix with yogurt and lemon. Mix loosely to create a marbled look.
Heat a large heavy bottomed pan over high heat. Add oil to pan and allow it to be hot. Gently add each fillet to pan. Slightly lower heat and allow the fillet to begin browning- about 2-3 minutes. Once a dark golden colour is achieved flip fillet to sear the other side then place the entire pan into the oven for 8 minutes or until fish is cooked medium moist.
Remove from oven, cover with foil and allow to rest for 5 minutes.
To serve; spread
a spoonful of blueberry yogurt over top of the fillet. Top with large graham cracker crumbs.
Pat fillets of halibut dry with paper towel. On a large plate mix together sage, salt, pepper and vinegar to make a marinade. Add fillets to plate and rub entirely with the marinade. Allow to sit at room temperature for 10 minutes.
In the meantime finely chop blueberries on cutting board, transfer to a small bowl and mix with yogurt and lemon. Mix loosely to create a marbled look.
Heat a large heavy bottomed pan over high heat. Add oil to pan and allow it to be hot. Gently add each fillet to pan. Slightly lower heat and allow the fillet to begin browning- about 2-3 minutes. Once a dark golden colour is achieved flip fillet to sear the other side then place the entire pan into the oven for 8 minutes or until fish is cooked medium moist.
Remove from oven, cover with foil and allow to rest for 5 minutes.
To serve; spread
a spoonful of blueberry yogurt over top of the fillet. Top with large graham cracker crumbs.
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