Growing up, I remember heading to the strawberry patch or blueberry fields to pick blueberries with my mom and her friend. It was a great summer tradition that always resulted it several jars of homemade jam. Although I’ve only made jam once or twice, berry picking is a tradition I’ve continued with my own kids. My seven year old is very particular when picking blueberries, picking only the biggest juiciest looking berries, while my four year old splits her time between the rest of us, borrowing berries from one person to share with the next. Needless to say, they’re not the most efficient pickers, but they seem to make their own fun in the process.
For the most part, we tend to use our fresh picked berries for smoothies, muffins or just to eat straight from the bucket, but this week I thought I’d try making something a little different; grilled halibut with blueberry sauce. The sauce is very simple to make and takes only a few minutes to bring together. Best of all, you need to open up a delicious bottle of white wine to add to the sauce.
When choosing a wine to cook with, I think it’s important to keep in mind that the flavour of the wine will concentrate while cooking. So, if you’re one of those people that thinks “well, I’m just cooking with it, so I’ll get the cheapest bottle”. NO!!! Don’t do it!!! You’ll be far better off selecting a wine that you’ll actually enjoy the taste of. Besides, most recipes only call for a small amount of wine and, let’s be honest, it’s unlikely that you’re going to let the rest of the bottle go to waste. For this recipe, I used Mt Boucherie 2011 Semillon. It was a delicious, crisp, summery wine. With it’s citrusy notes, it was the perfect wine to add to the sauce and was absolutely delicious to sip alongside the halibut. Between the wine, the blueberries and the halibut, this recipe screams summer. I hope you enjoy it.
1 lbs halibut fillets
3 tbsp extra virgin olive oil, divided
1 shallot, minced
1/3 Cup white wine
1 Cup blueberries
2 tbsp lemon juice
1/4 Cup fresh basil, thinly sliced
Preheat the grill over medium heat for about 10 minutes.
Brush the halibut fillets with 2 tbsp of the olive oil and season with salt and pepper. Depending on the thickness of the fillets, cook for 10 – 15 minutes, turning half way through, until the fish flakes easily.
In a small saucepan, heat the remaining oil over low – medium heat. Add the shallots and cook for a couple of minutes until just beginning to sweat. Add the white wine and cook for 2 – 3 minutes longer. Add the blueberries and the lemon juice. Stir and cook for 5 minutes until the berries have softened and the sauce has thickened slightly. Serve over the halibut fillets and top with the fresh basil.