¼ teaspoon coarse kosher salt (plus some for additional seasoning)
1/8 teaspoon allspice (or cinnamon)
¼ teaspoon chopped fresh thyme (or dried)
1 cup fresh blueberries
¼ cup water
1 tablespoon balsamic vinegar
2 tablespoons sliced fresh mint
Freshly ground pepper
Instructions
Heat 1 tablespoon oil in large skillet over medium heat. Add shallots. Saute until softened, about 5 minutes.
Add garlic, kosher salt, thyme and allspice. Stir until fragrant, about 30 seconds. Add blueberries, water and vinegar. Stir to blend. Mash berries with potato masher or back of fork until sauce thickens, stirring often, for 3-4 minutes. Season with freshly ground pepper. Remove from heat and stir in the sliced mint.
Crystal’s Tips:
Red or white onions may be used, but shallots are sweeter and milder.
The sauce can be prepared 2 hours ahead of serving. Let it stand at room temperature and re-warm before using.
Raspberries may be substituted for blueberries, but Crystal recommends cooking a blander fish, such as trout or bass, with raspberries.
Red or white onions may be used, but shallots are sweeter and milder.
The sauce can be prepared 2 hours ahead of serving. Let it stand at room temperature and re-warm before using.
Raspberries may be substituted for blueberries, but Crystal recommends cooking a blander fish, such as trout or bass, with raspberries.