I was surprised to see fresh, organic, local blackberries in my market this week. The season for blackberries is usually from late June to early October at the latest. However, we are lucky to have a few Califorina berry farms that try to grow year round. This year has been a strange one, weather-wise, so who knows what the season will look like. I really like this recipe because it is simple and you get the full flavor of the delicious fresh blackberries. Feel free to try the sauce on any white fish, but you'll definitely enjoy it on a nice thick halibut filet.
- 1/2 cup fresh blackberries, and a couple extra for garnish
- 1/3 cup balsamic vinegar (use a high quality balsamic vinegar and try to get one that is from Italy. In the U.S., balsamic vinegar is often spun with corn syrup and they don't put it on the label!)
- 2 Tablespoons sugar-free blackberry fruit spread (I like Kozlowski Farms)
- 2 4-ounce filets of halibut (you can use salmon, tilipia, cod or your favorite fish instead)
- 2 teaspoons olive oil
- salt to taste
Preheat broiler. Place 1/2 cup of berries in a mesh strainer over a saucepan. Mash fruit so juice goes into saucepan (I used the bottom of my measuring cup to mash it down). Discard seeds and pulp left in the strainer. Add balsamic vinegar and fruit spread to saucepan and heat over medium until simmering. Simmer for 10 to 15 minutes stirring occasionally until the sauce cooks down.
Meanwhile, brush fish filets with olive oil and sprinkle with salt. Place skin-side up in broiling pan or baking dish. Broil for 5 minutes then flip over in pan. Broil another 3 to 5 minutes. Place filet on plate and spoon sauce over the top. Garnish with a few whole berries.
Did you know all my recipes are free from sweeteners? That means they are all diabetic and weight-loss friendly, woo-hoo! To see all of my recipes, go here, and follow Camp Makery on Pinterest to know what our latest inspirations are and see all our recipe ideas!