Black Sesame Crusted Halibut with Brandy Coated Pineapple and Passion Fruit Reduction 

– recipe courtesy of Lowville Bistro, Burlington

Black Sesame Crusted Halibut with Brandy Coated Pineapple with Passion Fruit Emulsion    
7oz piece of halibut
Extra virgin olive oil
Black sesame seeds
Salt and pepper
1 cup (250 mL) diced pineapple
1 cup (250 mL) julienned red pepper
1 cup (250 mL) julienne red onion
4 oz brandy
1 tbsp (15 mL) honey
Passion Fruit Emulsion (recipe below)

Coat halibut lightly with oil, and salt and pepper to taste. Crust with black sesame seeds. Pan sear each side, then move to 375°F oven for about eight minutes. While halibut is cooking sauté vegetables and pineapple, add brandy and flambé until alcohol is cooked off. Add honey. Place halibut in centre of plate, top with vegetables and pineapple, lightly drizzle with passion fruit reduction. Serve with roasted vegetables and fingerling potatoes.

Passion Fruit Emulsion                                                
10.5 oz Passionfruit Frozen Sweetened Fruit Purée (available in a concentrated frozen package)
1 cup (250 mL) olive oil
1 tsp (5 mL) Dijon mustard
2 tbsp (30 mL) honey

Reduce passion fruit purée by half by simmering in a saucepan over medium heat. Let coo to room temperature. In food processor, add Dijon mustard and honey. Slowly incorporate passion fruit reduction and olive oil to desired thickness. If mixture is too thick, add lukewarm water ½ a teaspoon at a time.