This unique barbecue sauce comes to us from chef Justin Timerini. Made with fresh Florida blueberries, drizzle it over pan-seared swordfish for a sweet and savory seafood experience.
Yield 6 servings
2 teaspoons vegetable oil
1/4 cup minced Florida onion
1 tablespoon minced fresh Florida jalapeño, seeded
1/4 cup ketchup
1/4 cup rice wine vinegar
3 tablespoon light brown sugar
3 tablespoon Dijon mustard
1 teaspoon hot sauce
2 cups fresh Florida blueberries
Salt and fresh ground pepper to taste
Heat the oil in a non-reactive saucepan. Add the onion and jalapeño and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the blueberries ketchup, vinegar, sugar, mustard and hot sauce and bring to a simmer. Simmer over low heat, stirring until thickened, about 10 minutes. Puree the sauce in a blender or food processor until smooth. Pass through a Fine strainer or sieve. Taste and adjust seasoning with salt and pepper. Serve at room temperature.