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Date Crusted Alaskan Halibut

Yield: 8 Servings

2 c Balsamic Vinegar (or 1/2 quart)
4 c Port Wine (or 1 quart)
1 c Sugar
1⁄2 c Butter (or 4 oz)
5 oz Leeks (chopped)
1⁄4 c Extra Virgin Olive Oil
1⁄2 c Butter (or 1/2 lb)
3⁄4 c Date Paste (or 6 oz)
1⁄4 c Bread Crumbs (or 2-3 oz)
8 oz 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 for10-15.


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.