Blackened Halibut with Smoky Cream Sauce

Name: Blackened Halibut with Smoky Cream Sauce
Prep time: 20 min
Cook time: 50 min
Yield: 4
Ingredients: 1 pint cherry tomatoes cherry tomatoes on the vine; 1/4 cup olive oil; 1/2 tsp sea salt grinder; 1/2 tsp black peppercorn grinder; 1/2 tsp oregano leaves; 4 (4 ounce each) portions halibut or other firm white fish; 5 tsps old bay seasoning divided; 6 tbsps butter divided; 1/2 cup passionfruit juice; 1/2 cup white wine; 1 cup heavy cream; 2 tsps classic yellow mustard; 1 tsp paprika smoked; 2 tsps stubbs hickory liquid smoke; 4 tsps onions minced; 1 tsp maple syrup

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, a... Read More Read Less

20m

PREP TIME

50m

COOK TIME

16

INGREDIENTS

Servings: 4

Ingredients

1 pint cherry tomatoes, cherry tomatoes on the vine
1/4 cup olive oil
1/2 teaspoon McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Black Pepper Grinder
1/2 teaspoon McCormick® Oregano Leaves
4 (4 ounce each) portions halibut, or other firm white fish
5 teaspoons OLD BAY® Classic Seafood Seasoning, divided
6 tablespoons butter, divided
1/2 cup passionfruit juice
1/2 cup white wine
1 cup heavy cream
2 teaspoons French's® Classic Yellow Mustard
1 teaspoon McCormick® Smoked Paprika
2 teaspoons Stubb's® Hickory Liquid Smoke
4 teaspoons McCormick® Minced Onions
1 teaspoon maple syrup Substitutions available
- sugar

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 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.
4 Add remaining butter, 1 tablespoon at a time, whisking constantly until butter is melted and sauce is well blended and smooth.
5 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.