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TravelOregon.com - Recipe of the Month
This month, our dinner recipe hails from Executive Chef Jeff Schon at The Pine Tavern in Bend.
Hazelnut Crusted Halibut with Marionberry Margarita Sauce (Serves 4)
Hazelnut Crust:
-1 cup Oregon Hazelnuts
-1/2 (one-half) teaspoon fresh thyme, chopped
-1/2 (one-half) teaspoon fresh oregano, chopped
-1/2 (one-half) teaspoon fresh rosemary, chopped
-1/3 (one-third) cup cornmeal
-2 Tablespoons flour
-1/4 (one-fourth) teaspoon salt
-1/4 (one-fourth) teaspoon black pepper
Purée all ingredients in a food processor until it has a crumb texture.
Marionberry Margarita Sauce
-2 Tablespoons salad oil
-2 cups yellow onion, small dices
-1 Tablespoon garlic, minced
-1/2 (one-half) cup tequila
-1 Tablespoon lemon juice
-1 Tablespoon lime juice
-3 Tablespoons honey
-1/4 (one-fourth) cup sugar
-2 Tablespoons rice vinegar
-1 cup water
-4 cups fresh marionberries or blackberries
-1/2 (one-half) teaspoon salt
-1/4 teaspoon black pepper
Caramelize onions in oil in a medium saucepan until browned. Add garlic and tequila and reduce until dry. Add juices, honey, sugar, vinegar and water and bring to a boil. Add half of the berries and return to a boil. Remove from heat and purée mixture until smooth in a blender. Add remaining berries and salt and pepper.
Final Step:
Coat 4 6-ounce halibut filets in the hazelnut crust. Place on greased baking sheet at 350 degrees for 15 minutes. Top with the berry sauce and garnish with your favorite starch and vegetables.
Interested in catching your very own delicious halibut this summer? Learn how to reel in this tasty treat by reading our blog.
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