Dusted in OLD BAY® Seasoning and blackened until crisp, halibut fillets develop a charred crust before meeting a fruity play on a beurre blanc sauce− with passionfruit juice serving as a pleasant twist on tradition. A dose of hickory liquid smoke, smoked paprika, and additional OLD BAY add depth and smoky notes to the sauce, further complementing the natural sweetness of the dish while ultra-caramelized tomatoes add bright, sweet acidity for a perfectly balanced bite.
This recipe is featured as part of the Charred & Smoked Trend of our Flavor Forecast 25th Edition.
Preheat oven to 340°F. Place cherry tomatoes on foil-lined baking pan. Drizzle with olive oil. Sprinkle evenly with salt, pepper and oregano. Roast 20 to 30 minutes until blistered, lightly charred and fragrant.
Meanwhile, season fish on both sides with 4 teaspoons of the OLD BAY Seasoning. Heat large heavy skillet on medium heat. Melt 1 tablespoon of the butter in skillet. Place fish in skillet, skin-side-down. Reduce heat to medium-low and cook without moving until skin is crisp, about 4 to 5 minutes. Turn fish and cook 4 to 5 minutes longer or until browned and cooked through. Carefully remove from pan. Keep fish warm. Drain any excess dripping from pan and wipe carefully with clean paper towel.
Whisk passionfruit juice, white wine, cream, mustard, OLD BAY, smoked paprika, liquid smoke and maple syrup in small bowl; set aside. Melt 1 tablespoon of the remaining butter in skillet on medium heat. Add minced onions; cook, stirring occasionally, until lightly browned and fragrant, about 15 to 30 seconds. Stir in sauce mixture. Bring to boil. Reduce heat and simmer gently 3 to 4 minutes or until slightly thickened and deep golden color develops.
Add remaining butter, 1 tablespoon at a time, whisking constantly until butter is melted and sauce is well blended and smooth.
To serve, ladle sauce into 4 shallow serving bowls. Place 1 piece of fish in each bowl, with crispy skin facing up. Top with tomatoes and sprinkle with parsley, if desired.
