Fish is a staple in our home and I am always trying to create new accompaniments, while at the same time using local foods. I enjoy creating nutritious meals that are diabetic friendly (two of my children have Type 1 Diabetes), heart healthy, and always incorporating as many colours of the rainbow that I can. This dish can be made with any white fish as it looks so inviting with the reds and greens of the sides. Wild blueberries and Halibut - a perfect marriage as opposites do attract! I have (tried) roasted beets before but was always a bit disappointed when they dried out, so I tried this crusting method and it turns out a moist brightly colored beet with just a hint of horseradish! When plating this recipe, layering creates a presentation that is not only eye-appealing, but a superb blend of flavors. Using summers' bounty means delicious fresh menus for friends and family.
- Portion size 6 servings
- Credits : Maryalice Wood
Ingredients
Halibut:
Roasted vegetables:
Wild Blueberry Chutney:
Method
1) Prepare Wild Blueberry ChutneyCombine wild blueberries, fresh cilantro, olive oil, and the peel from one lemon, grated and chopped. Mix together and set aside 3 tbsp of this mixture.
Put remaining mix in saucepan and add red onion, honey, fresh ginger, ground cardamom, apple cider or juice, plus the juice of the peeled lemon. Simmer about 25 minutes at low heat, stirring occasionally. Serve hot with fish and vegetables.
2) Prepare vegetables for roasting
a. Wash and trim cauliflower. Cut into 6 slices vertically (use remaining florets another time). Mix together garlic, salt to taste and pepper. Brush one side of each cauliflower slice and place on half of a parchment covered baking sheet. Brush the other side of each slice.
b. Wash and trim beets well. Reserve greens. Pat baby beets dry and then roll in about 2 tbsp of the olive oil. Mix horseradish with pinch of salt in medium size bowl. Roll beets in mixture until completely covered. Place on parchment covered half of baking sheet below or beside cauliflower. Place in 425 F oven and roast for 15 minutes.
3) Pat dry then coarsely chop the beet greens. Toss with another 2 tbsp of the olive oil and a pinch of sea salt.
4) Remove halibut from refrigerator. Pat dry. Sprinkle with lemon pepper and salt.
5) Take vegetables from oven and carefully pile beet greens onto other half of pan. Place fillets on top of greens and sprinkle with reserved blueberry/cilantro mixture. Turn oven temperature up to 450 F. Return baking sheet to oven for an additional 10 minutes or until fillets are opaque in center.
6) Carefully remove baby beets from baking sheet and, wearing gloves, roll on board or silicone sheet to removed crusting and peel.
7) Plate and serve by placing one cauliflower slice on each warmed plate; followed by a serving of greens under one halibut fillet. Drizzle a small amount of the chutney over each serving. Complete the plate with 3 baby beets below the fillet. Serve the remaining hot wild blueberry chutney in a separate dish.
