• 1 min read
Summer means fresh grilled fish and fun. Try this Alaskan halibut recipe that uses sweet, organic date fruit as a base for the crust. This sweat highlight gives a new fresh twist on a summer staple. Pair with grilled veggies and rice; and enjoy!

Yield: 8 Servings


• 2 Cups Balsamic Vinegar (or 1/2 quart)
• 4 Cups Port Wine (or 1 quart)
• 1 Cups Sugar
• 1⁄2 Cups Butter (or 4 oz)
• 5 ounces Leeks (chopped)
• 1⁄4 Cups Extra Virgin Olive Oil
• 1⁄2 Cups Butter (or 1/2 lb)
• 3⁄4 Cups Deglet Noor Dates (or 6 oz)
• 1⁄4 Cups Bread Crumbs (or 2-3 oz)
• 8 ounces Alaskan Halibut (8 oz filets)


Port Wine Reduction
Mix balsamic vinegar and sugar in saucepan, reduce to syrup. In separate saucepan, reduce port wine by ¾ Mix balsamic syrup and port wine and bend in blender, emulsifying with butter.

Leek Puree
Blanch leeks in boiling salted water, drain from water. In a blender, puree leeks with a little water, emulsifying with olive oil.

Date Crusted Halibut
Blend butter and dates in rob coupe or food mixer. Season to taste and fold in breadcrumbs. Season halibut and top with date crust. Bake in 450 degree oven for 10-15 min.

Assemble the Dish
Gently spoon one side of serving plates with Port Wine Reduction and the other with Leek Puree to form a color palette. Center the Date Crusted Halibut filet between the two.

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