Firm and flaky Alaska halibut and sweetly tart pickled blueberries make an elegant and memorable dish.
Ingredients
- 1 cup red wine vinegar
- 1/3 cup cane sugar
- 1 (2-inch) cinnamon stick
- Kosher salt and fresh ground black pepper
- 1 cup fresh blueberries
- 1/2 cup sliced red onion
- 4 (6 to 8 ounce) Alaska Halibut fillets, fresh or thawed
- 1 1/2 tablespoons olive oil
- 1/2 cup microgreen herbs
Instructions
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Step 1 – Pickle Blueberries
- Stir together 1/3 cup water, vinegar, sugar, cinnamon, 1 1/4 teaspoons salt, 1/2 teaspoon pepper in a medium saucepan.
- Bring to a simmer stirring until sugar and salt are dissolved.
- Remove from heat and stir in blueberries and onion. Let stand until completely cooled, about 2 hours. If desired, cover and chill until ready to use, up to 1 week.
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Step 2 – Prepare Halibut
- Pat the halibut fillets dry with clean paper towels.
- Sprinkle fillets evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat a large heavy skillet over medium heat until hot; add oil swirling to coat.
- Add fillets and cook until golden brown on one side, about 3 to 4 minutes.
- Turn fillets over and cook until golden and just cooked through, about 3 minutes.
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Step 3 – Serve
- Arrange fillets on a serving dish. Using a slotted spoon, top fillets with desired amount of blueberry mixture.
- Sprinkle with microgreens.
- Serve immediately.
Nutrition Facts
- Calories
- 345 calories
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Calories from Fat
- 73 calories
- Cholesterol
- 85 milligrams
- Protein
- 25 grams
- Carbohydrates
- 42 grams
- Fiber
- 1 gram
- Sodium
- 103 milligrams
- Calcium
- 46 milligrams
- Omega-3 Fatty Acids
- 820 milligrams
