Jamaican-Style Jerk Halibut with Persian Lime-Coconut “Beurre Blanche”

Prep time: 10 minutes Serves 2
Cooking time: 20 minutes

You need to freeze the beurre blanche (1-2 hours) so do stage one about 1-2 hours before you expect to eat.

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Mild Intensity Ultra-Premium Certified Extra Virgin Olive Oil
Sunshine Coast Olive Oil Co. Persian Lime Infused Olive Oil
Sunshine Coast Olive Oil Co. Coconut Aged White Balsamic

Ingredients:
5 Tablespoons Sunshine Coast Olive Oil Co. Persian Lime Infused Olive Oil
1 teaspoon Sunshine Coast Olive Oil Co. Coconut Aged White Balsamic
2 halibut fillets
1 Tablespoon Jamaican Jerk Seasoning**
4 Tablespoons Sunshine Coast Olive Oil Co. Persian Lime Infused Olive Oil
1 teaspoon Sunshine Coast Olive Oil Co. Coconut Aged White Balsamic
Juice of ¼ of a fresh lime (optional)
1 Tablespoon Sunshine Coast Olive Oil Co.  Ultra Premium Extra Virgin Olive Oil (Mild Intensity)
¼ Walla Walla or Vidalia onion, sliced thinly
5 mini sweet peppers, seeds removed and cut in half lengthwise
½ zucchini squash, sliced
Salt and pepper

**or make your own: 1 tbsp onion powder. 1 tbsp garlic powder. 2 tsp cayenne pepper. 2 tsp smoked paprika (regular paprika is fine) 1 tsp allspice ground. 2 tsp salt. 1 tsp black pepper ground. 1/2 tsp red pepper flakes.

Stage 1

Mix 3 tablespoons of Persian Lime Oil, 1 teaspoon of Coconut Balsamic and a pinch of salt in a bowl and place in your freezer until solid (1-2 hrs). This is your ‘beurre blanche’ that you will use at the final step. If you want to serve this with brown rice, put your rice on 45 – 50 minutes before you plan to eat.

Stage 2
Preheat your oven to 375 degrees. Clean and rinse your halibut. Pump up the lime flavour of this dish by squeezing ¼ of a fresh lime over the halibut (optional). Mix Jerk seasoning with 2 Tablespoons Persian Lime Oil and rub all over the halibut fillet. Place in ovenproof dish and bake for 10-20 minutes, depending on thickness of your fillet.

While your halibut is cooking, place 1 Tablespoon of Mild UP-certified Extra Virgin Olive Oil in a sauté pan. Sauté the onions 2 minutes, then add peppers and sauté 2 more minutes. If you need to, remove the peppers and onions from heat and set aside. When your halibut is almost ready, add the zucchini to the onions and peppers and sauté 1-2 minutes until zucchini is tender crisp.

If serving with rice, place halibut directly on rice and layer pepper mixture on top. Scoop up some hardened ‘beurre blanche’ and layer it on top.