Blackened Halibut with Smoky Cream Sauce
By: McCormick Kitchens
Made With:
Dusted in OLD BAY® Seasoning and blackened until crisp, halibut fillets develop a charred crust before meeting a fruity play on a beurre blanc sauce− with passionfruit juice serving as a pleasant twist on tradition. A dose of hickory liquid smoke, smoked paprika, and additional OLD BAY add depth and smoky notes to the sauce, further complementing the natural sweetness of the dish while ultra-caramelized tomatoes add bright, sweet acidity for a perfectly balanced bite.
This recipe is featured as part of the Charred & Smoked Trend of our Flavor Forecast 25th Edition.
Dusted in OLD BAY® Seasoning and blackened until crisp, halibut fillets develop a charred crust before meeting a fruity play on a beurre blanc sauce− with passionfruit juice serving as a pleasant twist on tradition. A dose of hickory liquid smoke, smoked paprika, and additional OLD BAY add depth and smoky notes to the sauce, further complementing the natural sweetness of the dish while ultra-caramelized tomatoes add bright, sweet acidity for a perfectly balanced bite.
This recipe is featured as part of the Charred & Smoked Trend of our Flavor Forecast 25th Edition.
Key products
- Preheat oven to 340°F. Place cherry tomatoes on foil-lined baking pan. Drizzle with olive oil. Sprinkle evenly with salt, pepper and oregano. Roast 20 to 30 minutes until blistered, lightly charred and fragrant.
- Meanwhile, season fish on both sides with 4 teaspoons of the OLD BAY Seasoning. Heat large heavy skillet on medium heat. Melt 1 tablespoon of the butter in skillet. Place fish in skillet, skin-side-down. Reduce heat to medium-low and cook without moving until skin is crisp, about 4 to 5 minutes. Turn fish and cook 4 to 5 minutes longer or until browned and cooked through. Carefully remove from pan. Keep fish warm. Drain any excess dripping from pan and wipe carefully with clean paper towel.
- Whisk passionfruit juice, white wine, cream, mustard, OLD BAY, smoked paprika, liquid smoke and maple syrup in small bowl; set aside. Melt 1 tablespoon of the remaining butter in skillet on medium heat. Add minced onions; cook, stirring occasionally, until lightly browned and fragrant, about 15 to 30 seconds. Stir in sauce mixture. Bring to boil. Reduce heat and simmer gently 3 to 4 minutes or until slightly thickened and deep golden color develops.
- Add remaining butter, 1 tablespoon at a time, whisking constantly until butter is melted and sauce is well blended and smooth.
- To serve, ladle sauce into 4 shallow serving bowls. Place 1 piece of fish in each bowl, with crispy skin facing up. Top with tomatoes and sprinkle with parsley, if desired.
