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When we went on our hygge adventure blackberry picking, we ended up with tons of blackberries. Now, of course, we could have just eaten them all straight. That definitely is an option. And, a good option at that! No judgement here. When it comes to fresh berries, anything is fair game. Fresh, wild blackberries are one of my favorite things about early fall.
One thing I love about the Pacific Northwest is the ability to cook with ingredients that you bring home, and I don’t mean from the grocery store. Whether it’s foraging, hunting, fishing, or bringing in from your own garden. We stock or fridge, freezer, and pantry throughout the year, and cook with those ingredients. It always tastes better that way. When we went to Alaska, we went halibut fishing. and came home with tons of fresh caught halibut! When we were thinking about what we were going to make with the blackberries, it seemed like a natural fit to try to use it with the halibut we had recently brought home. Which, is how we came with our blackberry lime sauce for the baked halibut.
While we both believe in treating yourself, we also believe in healthy eating, and taking care of our bodies. It’s a balance. Living in the PNW, we tend to have a pretty active lifestyle, there are always hikes to summit, campgrounds to stake out, and quaint seaside villages to explore. So, we try to cook food that will fuel us, instead of leaving us feeling heavy and bloated. This halibut is baked to cut down on some of the calories of frying. It feels so indulgent, and so good, but isn’t going to blow your diet. There is plenty of good protein, healthy fats, and we served over broccoli which was divine and also paired well with the sauce. It’s perfect for a hygge evening at home, enjoying life, good food, and good company.
Pecan & Parmesan Crusted Baked Halibut with Blackberry Lime Sauce
- 2 6 oz halibut filets
- 1 cup pecans
- 1 cup grated Parmesan
- 1 Pint of blackberries
- Splash Key Lime juice
- 1 Habanero minced
- 1 tsp fresh Ginger
- 2 tbs Half n half
- Salt to taste
- Preheat oven to 400
- Rinse off halibut filets and pat dry.
- Crush pecans
- Mix pecan and grated parmesan.
- Pack mixture onto halibut filets.
- Bake for 5 minutes at 400, then increase temperature to 150 for 12 minutes.
- Meanwhile, for the sauce
- Cook down 1 pint of blackberries over medium heat. Add in in splash of lime juice, habanero, and ginger.
- You want the berries to break down and pepper to cook. About 10 minutes.
- Once the berries have broken down, transfer to a blender and blend, then strain with cheese cloth to remove all seeds.
- Add in cream at the end and add any salt to taste.
- Serve halibut hot with the sauce drizzled overtop right before serving.
My favorite dishes