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Pan Roasted Halibut with Aronia berries and Hazelnuts


- 4 halibut steaks or subsitute striped bass fillets (5 ounces each)

- 2 (tbs.) of vegetable or canola oil

- 1 cup of blackberry liquor or cranberry juice

- 1 splash of lemon juice

- 3 (tbs.) rice wine vinegar

- 1 cup of aronia berries (lightly crushed)

- 1 (tbs.) unsalted butter, cold

- 4 (tbs.) hazelnuts toasted and halved

Directions: Lightly salt and pepper the fillets. Add oil to your pan and roast fillet for 5-7 minutes a side until golden brown or optionally pre-heat oven to 400 degrees and place fish in the oven for 5-6 minutes to brown verses pan roasting.   Create the sauce adding blackberry liquor or cranberry juice to hot pan and let it simmer for aprox. 1 minute under heat, then add a splash of lemon juice and rice wine vinegar then add in bruised aronia berries with a pad of cold butter and saute until butter is melted. Then laddle over fillet and add toasted hazelnuts. Yields: 4 servings.