This colorful dish is adapted from member Sverre Roang. The cherry and fennel sauce can be made a day ahead, rewarmed and drizzled over the finished bruschetta.
- 1 pound halibut
- 2 tablespoons olive oil
- 4 tablespoons Sitka Citrus Mint Blend, divided
- 1 loaf Italian bread, cut into 1/2-inch slices
- 5 tablespoons butter, divided
- 1 fennel bulb, thinly sliced
- 10 garlic cloves, chopped
- 1 1/2 cups sour cherries, pitted, or 2 cups of frozen sour cherries, thawed
- 3 tablespoons maple syrup
- 1/2 lemon, juiced and zested
- 1 tablespoon white wine vinegar
- 1/2 cup water
- 1 medium onion, sliced
- 1 bunch kale, stems and thick veins removed and torn into 2-inch pieces
Season both sides of halibut generously with Sitka Citrus Mint Blend seasoning, 2-3 tablespoons. Heat olive oil in cast iron pan on medium heat until hot. Add the halibut and do not flip until nice golden brown sear, 10-12 minutes. Flip and finish for 3-5 minutes until fish is cooked through.
MAKE CHERRY FENNEL SAUCE
Melt 2 tablespoons butter over medium heat in medium saute pan. Add fennel and cook until slightly browned and smelling sweet and nutty. Stir in 5 cloves chopped garlic and cook just long enough to release the flavor, about 30 seconds.
Add the cherries and cook for about two minutes to release the flavor. Stir in the maple syrup, lemon juice and zest, vinegar, 1 tablespoon Sitka Citrus Mint Blend, and water.
Reduce heat to low and cook for 30 minutes, until the sauce begins to reduce.
While cherry fennel sauce is simmering, melt 2 tablespoons butter over low heat in medium sauté pan; add the onions. Cook slowly, stirring occasionally, until onions are browned and caramelized. Set aside.
While onions are caramelizing, turn broiler on high. Lay sliced bread on cookie sheet and brush both sides with olive oil. Toast bread until lightly browned, then flip, 1-2 minutes on each side.
Using the pan from the onions, melt 1 tablespoon butter over medium heat. Add 5 cloves chopped garlic for about 30 seconds, then stir in the kale. Stir occasionally for about 10 minutes, until the kale is tender and bright green.
Flake halibut into bite-size pieces. Layer a few pieces of kale, fried onion, and halibut on each bread slice. Top 1-2 cherries and drizzle with sauce.