Halibut with Pickled Blueberries

Halibut with Pickled Blueberries Recipe
Photo courtesy ASMI

Both sweet and tart, making pickled blueberries are a great way to preserve the fruit for the cooler months when we reminisce about summer. Tip: Grill the halibut instead of searing it! Grill over medium-high heat for 7-8 minutes, turning once.

Halibut with Pickled Blueberries | Sitka Salmon Shares

Prep time: 2 hr 15 min
Cook time: 10 min
Total time: 2 hr 25 min
Serves: 4


Ingredients

  • 1 cup red wine vinegar
  • 1/3 cup sugar
  • 1, 2-inch cinnamon stick
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup fresh blueberries
  • 1/2 cup red onion, sliced
  • 4, 6-8 ounce halibut fillets
  • 2 tablespoons olive oil
  • microgreens, for garnish

Directions

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.

Place over blueberries and red onion in a heat safe glass container, pour pickling liquid over top. Let stand until completely cooled, about 2 hours. Blueberries will store in an airtight jar for several months in the fridge.

COOK HALIBUT

Pat the halibut fillets dry with clean paper towels. Sprinkle filets 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.

SERVE

Arrange fillets on a serving dish. Using a slotted spoon, top fillets with desired amount of blueberry mixture. Sprinkle with microgreens. Serve immediately.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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