Fresh Northern Halibut with Fig and Carmelized Shallot Tapenade

Fresh Northern Halibut is a splurge but well worth it. I like to pan sear halibut fillets and finish them in the oven with white wine- this helps to keep the fish from overcooking. The following recipe is from the dish I prepared for the third course of the first Hidden Kitchen Dinner by Eclecdish and always surprises folks who thought they disliked figs.

Halibut with Fig and Caramelized Shallot Tapenade

Serves 8

8 6 oz halibut fillets, bone-out and skin-off
1/2 pound dried figs
1/2 yellow onion, diced 1/4"
1 T. fresh thyme leaves
1 T balsamic vinegar
1 T Dijon mustard
6 shallots
1 T unsalted butter
1/2 C. dry white wine
olive oil
salt and pepper

1. Make the fig paste. Trim the tops of dried figs and cut in fourths.  Saute the onion is olive oil over medium heat for 2 minutes and then add the dried figs and 1/2 cup water. Bring to boil and simmer until figs are soft. There should still be some liquid- if all the water evaporates when the figs are cooking just add more. Put the fig mixture in a food processor along with the thyme leaves, balsamic vinegar, Dijon, a few cranks of fresh black pepper from a mill, and teaspoon of salt. Process until you have a smooth puree.

2. Caramelize the shallots. Over very low heat melt the butter along with 2 tsp. of olive oil. When the butter is just melted add the shallots and continue cooking over low heat for about twenty minutes, stirring occasionally. At this point turn up the heat to high and brown the shallots, stirring frequently.

3. Sear the halibut. Pre-heat a saute pan over high heat. Salt and pepper both sides of the halibut and add enough olive oil to cover the the pan. When the oil is smoking steadily place the halibut fillets in the pan (work in batches if necessary) and sear for about one minute or until a nice crust is formed. Flip the fillets over and continue cooking another 30 seconds before removing the fillets to a baking sheet lined with parchment paper.

4. Top the Halibut. When the seared halibut fillets have cooled completely, use a spoon and your fingers to spread the fig paste over the top of each fillet and then top the fig paste with the caramelized shallots.

5. Finish cooing the halibut. Pour the white wine around the halibut fillets arranged on the baking sheet and cook in a 400 degree oven for about 5-7 minutes depending on the thickness of the fillets.

Comments

[Lisel]

I have actually made the Halibut dish and it is really very good and easy to make. It is a nice recipe to have in your back pocket.