SoMd Chronicle Recipe of the Week: Blackened Halibut with Smoky Passionfruit Sauce

Servings: 4
Prep Time: 20 minutes
Cook Time: 50 minutes

This dish, featured in the Charred & Smoked Trend of Flavor Forecast 25th Edition, combines halibut fillets dusted with OLD BAY® Seasoning and blackened for a crisp, charred crust. A smoky passionfruit beurre blanc sauce, infused with hickory liquid smoke, smoked paprika, and OLD BAY, complements the fish’s sweetness, while ultra-caramelized cherry tomatoes add bright acidity for a balanced bite.

Ingredients

• 1 pint cherry tomatoes (preferably on the vine)
• 1/4 cup olive oil
• 1/2 teaspoon McCormick® Sea Salt Grinder
• 1/2 teaspoon McCormick® Black Pepper Grinder
• 1/2 teaspoon McCormick® Oregano Leaves
• 4 (4-ounce) halibut portions (or other firm white fish)
• 5 teaspoons OLD BAY® Classic Seafood Seasoning, divided
• 6 tablespoons butter, divided
• 1/2 cup passionfruit juice
• 1/2 cup white wine
• 1 cup heavy cream
• 2 teaspoons French’s® Classic Yellow Mustard
• 1 teaspoon McCormick® Smoked Paprika
• 2 teaspoons Stubb’s® Hickory Liquid Smoke
• 4 teaspoons McCormick® Minced Onions
• 1 teaspoon maple syrup
• Parsley (optional, for garnish)

Instructions

1. Roast Tomatoes: Preheat oven to 340°F. Place cherry tomatoes on a foil-lined baking pan. Drizzle with olive oil and sprinkle evenly with salt, pepper, and oregano. Roast for 20 to 30 minutes until blistered, lightly charred, and fragrant. Set aside.
2. Prepare Fish: Season both sides of halibut portions with 4 teaspoons of OLD BAY Seasoning. Heat a large heavy skillet over medium heat. Add 1 tablespoon butter and melt. Place fish in skillet, skin-side-down, and reduce heat to medium-low. Cook without moving for 4 to 5 minutes until skin is crisp. Flip fish and cook 4 to 5 minutes longer until browned and cooked through. Remove fish from skillet and keep warm. Drain excess drippings and wipe skillet with a clean paper towel.
3. Make Sauce: In a small bowl, whisk together passionfruit juice, white wine, heavy cream, mustard, remaining 1 teaspoon OLD BAY, smoked paprika, liquid smoke, and maple syrup. Melt 1 tablespoon butter in the skillet over medium heat. Add minced onions and cook, stirring occasionally, for 15 to 30 seconds until lightly browned and fragrant. Stir in sauce mixture and bring to a boil. Reduce heat and simmer gently for 3 to 4 minutes until slightly thickened and deep golden in color.
4. Finish Sauce: Add remaining 4 tablespoons butter, 1 tablespoon at a time, whisking constantly until melted and sauce is smooth and well-blended.
5. Serve: Ladle sauce into 4 shallow serving bowls. Place one piece of fish in each bowl, crispy skin facing up. Top with roasted tomatoes and sprinkle with parsley, if desired.

Tips

• Substitute cod or snapper if halibut is unavailable.
• Ensure skillet is hot before adding fish to achieve a crisp crust.
• For a lighter sauce, reduce heavy cream to 3/4 cup and adjust seasoning.