Sunday, October 11, 2009

Grilled Halibut with Saffron Banana Butter and Balsamic

Here is a dish that I came up with a few years ago and thought that it would make a good lunch today. Our butcher had some extra Halibut filets leftover from a party the other day and put some aside for me. I seasoned the fish with salt and pepper, brushed with a little butter and grilled on each side for about 7 minutes. The butter sauce is mashed bananas, white wine, shallots, honey, thyme, and saffron reduced down. A few drops of cream and cubes of chilled butter are whisked in at the very end to enrich the sauce. I drizzled some reduced balsamic vinegar and sprinkled some salt to finish the dish. The sauce is very complex in flavors and really blends well with the flaky fish. Overall, I love this sauce and enjoy putting it on most seafood because of it's appearance and unique flavors.

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