Halibut with Fresh Raspberry and Meyer Lemon Salsa (01.08.16)

Posted at 12:15 PM, Jan 08, 2016
and last updated 2016-01-08 14:40:22-05

By Chef Vaughn Hobbs


  • Halibut
  • Simple Syrup
  • Meyer Lemons
  • I package of fresh raspberries
  • Salt and pepper


Meyer lemons (de-seed) and poach on simmer in simple syrup for a half hour. Save the syrup and place the lemons in oven over night to dehydrate and come to a candied texture.

Dice 4 lemon slices to desired size and add to one package of fresh raspberries. Add a little of the room temperature syrup to the mixture and stir lightly to coat.

Fresh white fish, pat dry and season with salt and pepper, then sauté in pan and finish in oven.