If you like a dry martini made with gin, you’re going to love this one!
I’m not sure why juniper berries aren’t more popular here in the United States. Such a deliciously floral and citrusy spice, it has a unique flavor that blends well with so many things. If you like gin, you’re experiencing the juniper berries at their most aromatic.
A martini to class things up
Every now and then, a really dry gin martini adds a festive touch to an occasion. The aroma of the gin, the flavor of the olives, plural you note, all combine for a perfect little sip, whether grilling in the backyard or mingling at a black tie affair. OK, we don’t have a lot of the latter in Vermont, but we do like to celebrate at every opportunity, if only in our Birkenstocks and jeans.
Great flavors together
Of course, the mind does wander to try and figure out how to use a flavor combination like this. Gin. Vermouth. Olives.
The olive sauce
Starting with the sauce. For years, I made an olive sauce (without the juniper) to top fish and chicken and as a salad dressing. Pimento stuffed green olives were my go-to for this sauce, and sour cream the base. It was simple and very flavorful. You can still use that here if you like, but we’ve been trying to reduce saturated fat in our diets, so the thick non-fat Greek yoghurt works well as a substitute adding a nice tang. It’s all about the olive, so even if you use a non-dairy substitute of some sort, the flavor is pretty consistent, as long as you have a tang. For this incarnation, I added the crushed juniper berries, and it was really tasty. A martini purist would insist on Castelvetrano olives, no pimento, in a martini, and you can certainly use these in the sauce if you like.
Juniper berries
Juniper berries are not really berries but rather the female seed cone of select junipers, which are needle-bearing conifers. When fresh, they are firm but easily crushed into a soft consistency. If you keep them too long, they will be impossible to crush up, so only buy what you need, preferably in bulk at a store with a high turnover so you know you are getting the freshest possible.
Use your own local white fish
Haddock is easily sourced here all year, but you can use any local sustainably sourced white fish you like, or something sturdier like salmon or swordfish. To keep the saturated fat lower here, I used a fruity extra-virgin olive oil.
Let’s make this interesting
A little drizzle of gin, vermouth, and some lime juice add a bit more interest to the fish, and the shallot a little pungency. You can substitute white wine or just plain water for the spirits if need be.
Quick and easy
We enjoy this dish for its unique and unexpected flavor which really enhances the fish. It’s quick to put together, uses few ingredients, and is perfect for a weeknight or company.
Dinner’s almost ready, now, who’s going to make the martinis?
Juniper Scented Haddock with Green Olive Sauce
The fish:
- 1 lb. Haddock filet
- 1 -2 tbsp. fruity olive oil
- 1 tsp. crushed juniper berries
- 1 small shallot
- 2 tbsp. lime juice
- 2 tbsp. gin or water
- 1 tsp. dry vermouth
- 1 tsp. local honey
The sauce:
- 1/3 cup chopped pimento stuffed green olives
- 1 tbsp. crushed juniper berries
- 1/3 cup plain non-fat Greek yoghurt or non-dairy yoghurt
- 1/3 cup mayonnaise of choice
- 1 tsp. olive brine
- Lime juice to thin
Preheat the oven to 375 and grease a shallow baking dish. Crush the berries well in a mortar and pestle, or in a small food processor. Check the haddock filet for bones.
Drizzle the haddock with the olive oil, both sides, then season with salt and pepper. Sprinkle the top with the crushed berries, top with the shallots.
Mix together the lime juice and gin and drizzle over the fish, then the honey. Cover tightly with foil and pop in the preheated oven for about 20 minutes.
While the fish cooks, combine all sauce ingredients except lime juice in a small food processor or blender and process to your desired consistency. Thin with as much lime juice asyou like.
When cooked, remove the fish to a platter, drizzle any pan juices over the fish (that’s flavor!), and top with the sauce or serve on the side. A bit of paprika and a little fresh parsley livens up the color as well.
Cheers!
Dry Martini
- 2 oz. favorite flavorful gin
- ½ oz. dry vermouth
- ½ oz. olive brine
- Ice
- Olives, pimento stuffed or Castelvetrano
Chill your pretty martini glass by swirling ice around and let sit while you make the cocktail.
In a shaker, combine the gin, vermouth, and brine. Add ice and gently shake.
Remove the ice from the glass, strain your drink into it, then garnish with a toothpick with two or three olives.
Dry Kombucha Martini
There is a tiny amount of alcohol in kombucha, but if you do a bit of looking, there are some that have none if you cannot tolerate alcohol.
- 3 oz. ginger kombucha
- 1/2 oz. olive brine
- Few dashes of bitters
- Ice
- Olives
Chill your martini glass as above and let sit while you make the cocktail.
In a shaker, combine the kombucha, brine, and bitters. Add ice and gently shake. Remove the ice from the glass, strain your drink into it, then garnish with a toothpick with two or three olives.
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Not a fan of haddock but love the sound of the sauce
Thanks Sheree! The sauce is really tasty.
Noted
I think juniper is an underrated flavour, it’s like nothing else, isn’t it? In British cuisine, it tends to be used to flavour rich game meats like venison so I’m really interested and inspired to see it teamed up with fish. 😊
I totally agree Lis! Such a unique flavor, and I’m planning on using it more.
Martini is among my top 3 cocktails and this sauce sounds incredible. Can’t believe I never thought of this combo. Just wonderful. Thanks!
Thank you! It’s such a good combination, and I’m planning on using the juniper in more dishes.
Looks so good! I’m ready to be served.
Thank you! We’re waiting on you.
What a tease….Ready is ever ready for your pampering. Added to our save. ❤️❤️❤️
Perfect for any Birkenstock and blue jean event!
Absolutely Laurie! Which is mostly what we have around here.
Same is true for central Maine, and being strictly casual, that is what I like.
Rarely do I drink martinis but when I do they must be dirty with extra olives. This recipe sounds heavenly!
I’m with you on that. I had one last July and one recently, that’s enough for me for a while. But I adore that juniper flavor, and will come up with other uses.
I hear ya! Two martinis a year is about as wild as I get these days! 🍸
I’m right beside you. 🍃🫒🍸
I don’t eat seafood, except for shrimp, scallops and lobster, but this looks beautiful and I’d love a martini!
I think this would be lovely on scallops! With a martini on the side of course.
Like this and I have haddock in the freezer. This will be our next fish dinner.
Thank you Jovina! I hope you enjoy it as much as we do!
I love the sound of the sauce!
Oh how I love this post Dorothy! I enjoy a martini only on special occasions, and a fabulous fish dinner qualifies. You know Maya Angelo wrote a piece about what every women needed, including a set of screw drivers, but she also said every woman needed a meal that would make their guest feel honored. This might be it! Thank you Dorothy for bringing us so many good stories, meals, and ideas that would make our “guests feel honored.” Much love and hugs to you, C
Oh, thanks Cheryl! I do try to pamper my guests, and with most people it doesn’t really take that much to make them feel special.
XXXOOO
Believe it or not I’ve never had a Martini so it’s hard for me to imagine how it tastes. But based on all the comments, it seems like I’ve been missing out!
It’s a strong drink, made for very small sips enjoyed over a long time, and if you use gin rather than vodka, the aroma is amazing. I rarely have one, but it’s a delight when I do.
(I can’t drink martinis – they’re way too strong for me!) But I do love this fish dish. Great sauce!
Thank you! We really enjoy this.
I have about one or two a year, and they will usually last all night, tiny little sips!
I often use Juniper berries in meat stews, but never paired it with fish. I really like the idea of both scenting the fish and sauce with it. Thanks for the inspiration! 🙂
It’s such a nice flavor combination, I’m not sure why I hadn’t thought of it before!
I also (sadly) do not drink martinis. But I LOVE fish. This looks like an incredible dish. Thanks for sharing.
Thanks! I definitely prefer my little glass of wine, but now and then the aroma does please.
Juniper sounds interesting as I have never had anything with it before.
You’ll be amazed my friend!
I am absolutely delighted to have a new but not difficult fish recipe! Love the idea of the juniper berries! Shall try as soon as have the ingredients! Martinis – not if I can help it without being rude! I have an almost unknoticed habit of raiding a glass to my lips rather often and tending to take a full sip! A definite ‘no’ with==in this case! Wine is another story, isn’t it ?
Oh yes! Wine is my usual drink of choice. Ad I’ve said, I’ll have one or two of these a year, usually to enjoy that aroma of the juniper in the gin.
Having only used juniper berries with meat and not fish I am intrigued to try them with fish although as I love juniper berries in a recipe I’m sure this is delicious 🙂 x
Thank you Carol. It was really delightful, and a great excuse to absorb all those aromas.
Mmmmm I can taste it already now I’m hungry xoxo
Juniper berries are quite common here, but I’ve never seen them with fish before (except for gravlax) and definitely not with olives. They are never available fresh though, and in most recipes you remove them from the dish before eating. Do you think I could use those for this recipe?
I’ve never seen the fresh berries Stefan. Are they as aromatic as the dried? The drying often intensifies the flavor of a spice.
If the berries are too dry, they are great to flavor something, but pretty difficult to crush.
I misunderstood what you wrote (“When fresh, they are firm but easily crushed into a soft consistency.”) I thought you meant fresh, but you meant freshly dried. I think you could soak them if they are too dry. I happened to have fish with an Italian crust on the menu the other day, which already contained olives, and decided to add some juniper berries to it. Used the spice mill to grind them in a coarse powder. I didn’t use enough, because the juniper didn’t really come through.
Yes, I wasn’t clear, I did mean freshly dried.
I bet the fish was delicious even if the juniper didn’t come through.
Sounds like a delicious dish!
Thank you Nancy! It’s quite tasty.
I agree with you about juniper berries not being more popular here. When I make a pot of sauerkraut and sausages, I always add juniper berries. This sounds like an unusual but delicious fish dish.
Oh, that sounds wonderful Karen. I usually add caraway seeds, but I’m swapping them out next time!
I love a Gin and Tonic so I know I will love this. Thank you!
Thank you Nancy! It’s such a great flavor combination.
Beautifully plated – goodness in each bite!
Thank you! So delicious!
Wow! I am a gin & tonic lover! This must be super delicious! What an interesting combination of flavors! 😋
Thank you! That floral scent of the juniper is so enticing and like nothing else!
Haddock was the go-to fish in western NY state where I grew up. Love your fun little twist on this!
Thanks Terrie! I think you’d like this one!
Love it! And of course, I can testify to how fabulous your dry martini is!!! Come to think of it, I may need to make one this afternoon. 😉
I’m on my way!