Maple Mustard and Dill Steamed Halibut, Grilled Vegetables, Rutabaga Puree

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Maple Mustard and Dill Steamed Halibut, Grilled Vegetables, Rutabaga Puree


Yield: 4 People Time: 35 Minutes Prep: 15 Minutes Cook: 20 Minutes

Ingredients:

4 6 oz Portions of Halibut - Skinless

3 tbls of Grainy Mustard
1 tbls of Maple Syrup
3 tbls of Vegetable Oil
1/4 cup Chopped Dill
Salt

1 1/2 cup Rutabaga - skin removed, cut into small dice, precook with steam for 20 minutes
1 cup cream
2 tbsp of unsalted butter
salt

Grilled Vegetables:
1/2 Yellow Zucchini - Cut into 1/4” Coins - Toss is Oil and Salt and Grill
1/2 Medium Size Red Pepper - Seeded and cut into 4 1” Squares - Toss is Oil and Salt and Grill
1/2 Red Onion - Cut into 1/4” Coins - Toss is Oil and Salt and Grill

Method:

Preheat Steam-oven to 60% - 350 degrees fahrenheit.

In a small bowl add dill, maple syrup, grainy mustard, oil and salt. Mix together and place aside.

In a small pot over a cook top place over medium low heat. Add cream and steamed rutabaga. Cook for 15 minutes, watch to make sure the cream doesn't boil. Remove and add to a blender. Add butter and 2 tsp of salt. Blend until smooth. Place back in a clean small pot and keep warm until needed.

In a non perforated tray layer the grilled vegetables - starting with the Onions, Zucchini and Red Pepper. Make sure to season each level with a pinch of salt. Finally top off with the fish and a table spoon of the mustard and dill mixture. Place the tray in the oven for 7 minutes or until the fish is fully cooked.

Remove and serve right away.