This recipe was created by Chef Ned Bell using our Gourmet Hamburger Buns. We love the unexpected flavor combination of using blueberries!
“When you’re craving a burger and want to celebrate seafood try a beautiful fillet of halibut. It’s a super star of sustainability, and the mild fish is amenable to whatever flavors you want to throw at it. For this take, I slather the fillets in citrusy mayo and a sweet-savory blueberry relish that puts boring old ketchup to shame. I pile on a shaved fennel slaw for crunch.”
– Chef Ned Bell
- 2 eggs
- 2 egg yolks
- 3 Tbsp Dijon mustard
- Zest and juice of 2 limes
- Zest and juice of 2 lemons
- 1 tsp sea salt
- 2 cups canola oil
Fraser Valley Blueberry Relish
- 2 tsp canola oil
- 1 small shallot, finely chopped
- 1 1/2 cups fresh or frozen blueberries (divided)
- 1 1/2 Tbsp honey
- 1 1/2 Tbsp balsamic vinegar
- 1/2 tsp sea salt
- 1/2 tsp coarsely ground black pepper
Grilled or BBQ’d Halibut and Fennel Slaw
- 4 fresh COBS Gourmet Hamburger Buns, to serve
- 4 (4 to 5 oz) skinless halibut fillets
- Sea salt and coarsely ground black pepper
- 1 Tbsp canola oil
- 2 Tbsp unsalted butter
- 2 sprigs thyme, leaves only
- 1 lemon, halved
- 8 butter lettuce leaves, to serve
- 4 dill pickles, halved lengthwise, to serve
- 1 bulb fennel, halved and core removed
- 1 Tbsp extra-virgin olive oil
- In a food processor or blender (or use an immersion blender), combine the eggs, egg yolks, mustard, lime zest and juice, lemon zest and juice, and salt and pepper.
- With the machine running, slowly add the oil in a thin steady stream until the mixture is emulsified and thickened and all the oil has been incorporated.
- Taste and adjust seasoning with more salt, pepper, or citrus if desired.
This can be made ahead of time and will keep refrigerated for up to 3 days.
Fraser Valley Blueberry relish
- Heat the oil in a skillet over medium heat on the BBQ. Add the shallots and sauté for 5 minutes or until tender and translucent.
- Add 1 cup of the blueberries, honey, vinegar, and salt and pepper. Cook for 12 minutes or until saucy and the blueberries have broken down.
- Remove the pan from the heat and stir in the remaining 1/2 cup of blueberries.
- Set aside to cool. (Relish can be made and refrigerated several days ahead.)
- Using a mandoline or sharp knife, slice the fennel paper thin.
- Toss in a bowl with the oil and lemon juice.
- Season with salt and pepper to taste.
Grilled or BBQ’d Halibut
Method 1 – BBQ:
- Use paper towels to pat the fish dry, and season with salt and pepper.
- Rub the fish in a little canola oil, season with salt and on a pre-heated BBQ, lay the fish down.
- Let the fish cook for 2-3 minutes, without flipping it or fiddling with it, let the grill do its job, it will eventually release from the grill and you can flip without sticking.
Do not over cook the fish! Cook it medium rare and let it finish cooking as it rests.
Method 2 – Grilled:
- Heat the oil in a heavy-bottomed, oven-proof skillet over medium-high heat until almost smoking.
- Carefully lay the fish in the pan. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.)
- Reduce the heat to medium and cook for 2 to 3 minutes; a golden crust will have formed on the flesh. Flip the fillets over and add the butter, the thyme, and a squeeze of lemon over each fish.
- Cook, basting with the buttery juices, for another 3 to 4 minutes or until browned and almost opaque all the way through. Transfer to a plate.
Assemble the burgers with a lettuce leaf and the fish, fennel slaw, and citrus mayo. Serve with blueberry relish and a dill pickle.