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