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Just for the Halibut and Apricot!

Just for the Halibut and Apricot!

Just for the Halibut and Apricot!…a nice fresh dish especially with the addition of the mint. Enjoy this halibut on the deck with a cool glass of Pinot Grigio!

Some other Cavegirl Cuisine recipes that you may enjoy:
Sea Bass with Pancetta and Garlic Sage Pesto
Sauteed Walleye Cheeks
Curried Shrimp Cakes

Just for the Halibut and Apricot!

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Ingredients

  • • 5 apricots, seeded and quartered
  • • 1 teaspoon lemon juice
  • • 1/4 cup dry white wine (or vegetable broth)
  • • 1/2 teaspoon ground allspice
  • • 1 tablespoon raw honey
  • • 1/2 teaspoon sea salt
  • • 1 teaspoon Sriracha (or preferred hot sauce)
  • • 2 tablespoons ghee or organic butter
  • • 6, 4-ounce halibut fillets
  • • 1/4 cup chopped mint leaves

Directions

  1. Over medium-high heat in a saucepan, bring the apricots, lemon juice, white wine, allspice, honey, salt, Sriracha and one tablespoon butter to a rolling boil.  Let boil for 3 minutes, squishing the apricots to the side of the pan.  Reduce heat to a simmer and reduce by half. Using an immersion blender or stand blender, blend until a smooth consistency. Set aside.
  2. In a heated skillet with a tablespoon of your preferred cooking oil, place the halibut fillets.  Depending on the thickness, cook for approximately 3-4 minutes per side.  When you flip the fish, add the other tablespoon of butter to the pan.
  3. Plate the apricot sauce and then place the halibut on top.  Garnish with chopped mint leaves.
  4. Enjoy!

Ingredients

  • 5 apricots, seeded and quartered
  • 1 teaspoon lemon juice
  • 1/4 cup dry white wine (or vegetable broth)
  • 1/2 teaspoon ground allspice
  • 1 tablespoon raw honey
  • 1/2 teaspoon sea salt
  • 1 teaspoon Sriracha (or preferred hot sauce)
  • 2 tablespoons ghee or organic butter
  • 6, 4-ounce halibut fillets
  • 1/4 cup chopped mint leaves

Directions

  1. Over medium-high heat in a saucepan, bring the apricots, lemon juice, white wine, allspice, honey, salt, Sriracha and one tablespoon butter to a rolling boil.  Let boil for 3 minutes, squishing the apricots to the side of the pan.  Reduce heat to a simmer and reduce by half. Using an immersion blender or stand blender, blend until a smooth consistency. Set aside.
  2. In a heated skillet with a tablespoon of your preferred cooking oil, place the halibut fillets.  Depending on the thickness, cook for approximately 3-4 minutes per side.  When you flip the fish, add the other tablespoon of butter to the pan.
  3. Plate the apricot sauce and then place the halibut on top.  Garnish with chopped mint leaves.
  4. Enjoy!