Tuesday, March 2, 2010

Halibut with Sweet Carrots and Cider Glaze

I just made this fish dish last night. We all agreed it was quite tasty. The technique used to cook the carrots was new to me, it will now become my standard method for serving cooked carrots. I used halibut, however striped bass or any thick white fish would be delicious as well. The recipe was created by Chef Bruce Sherman, Chef and owner of the Chicago restaurant North Pond. Now I'm looking for an excuse to go to Chicago...
  • 1/2 cup of apple cider
  • 1/2 cup of cider vinegar
  • 1 tablespoon of unsalted butter
  • 3 tablespoons olive oil
  • 1 bunch of organic carrots (peeled and sliced on the diagonal 1/8 inch thick)
  • 2 garlic cloves crushed and peeled
  • 2 rosemary sprigs
  • Salt and Pepper
  • 1 tablespoon chopped parsley
  • 1 tablespoon vegetable oil
  • 4 5 to 6 ounce skinless halibut fillets

In saucepan boil the cider and cider vinegar over medium high heat until reduced to about 2 tablespoons. This took about 10 minutes. Remove from heat and mix in the butter. Now in a separate non stick skillet heat the olive oil. Spread the carrots in the skillet in an even layer, add the garlic and the rosemary. Cook over medium heat without stiring for about 5 minutes. Now reduce the heat to a lower temperature and continue cooking the carrots until tender and caramelized, about 4 to 5 more minutes. Remove the garlic and the rosemary, I was too lazy to pick out all the garlic and believe me the carrots were TO DIE FOR. Season with salt and pepper, stir in the parsley and about 1/2 of the reduced cider glaze. Now onto the fish, you could just make the carrots..but the fish does round out the meal nicely. Heat vegetable oil in a non stick skillet. Season fish with salt and pepper and add to skillet. Cook until the fillets are lightly golden about 4 to five minutes. Turn fish over, cooking other side for another 2 to 3 minutes. Place caramelized carrots on plates, position fish on top. Drizzle with the remaining cider glaze. Now tell me that doesn't look like a 42 dollar entree in a fancy sea food restaurant????????????


  1. Caramelized carrots are wonderful-it really brings out the natural sugars.
    Nice meal!

    btw, really moving? How stressful that can be-

  2. You know I have to do the carrots now. because - oh my- caramelized.... cider... happy.And love halibut so I guess I will do it as a side for the carrots. minneapolis to Chicago is $100 round trip - you have me thinking...
    And your meal is worth of a grand restaurant. Kudos.

  3. I love glazed carrots and this is probably the most flavorful carrot glaze I've seen! This definitely looks restaurant quality! :)

  4. Halibut is definitely my favorite fish! I like how it is prepared. And the carrots sound fantastic, too!

  5. The carrot is such a good match for the fish :)

  6. oh i love halibut! this recipe is just great! thak you for sharing :)
    have a sweet day,

  7. It is Halobut season here in Victoria BC; can't wait ot have a feast; your recipe sounds fantastic!

  8. what a lovely dish! i love halibut, well done!

  9. Wow you cooked that fish perfectly! It looks so moist and flakey! I love cider glazes!

  10. Of all the things, I never expected to be impressed by a new preparation for carrots -- but that looks amazing. Love the cider concept!

  11. This recipe looks absolutely delicious! I have bookmarked it for another day.

  12. What an elegant dinner that makes! I would totally order that in a restaurant.
    Have a lovely weekend.
    *kisses* HH

  13. Oh my, those carrots look fabulous! Love the idea of the apple cider and rosemary. I'd have left the garlic in too!
    Yummy meal.

  14. You. MUST. Send this to this week's BSI!!! It's carrots, and this is one fantastic recipe!!!! GO GO GO!!!

  15. Yeah, I agreed with all of them! I love the sweet carrots very much too. Such a yummy combo!