Seared Alaska Halibut with Pickled Blueberries
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 4 (6-8 oz each) halibut fillets, 1 cup pickled blueberries
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
Nutrition Facts
| Calories | 345g |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Calories from Fat | 73 |
| Cholesterol | 85mg |
| Protein | 25g |
| Carbohydrate | 42g |
| Fiber | 1g |
| Sodium | 103mg |
| Calcium | 46mg |
| Omega-3 Fatty Acids | 820mg |
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 To 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 | 345g |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Calories from Fat | 73 |
| Cholesterol | 85mg |
| Protein | 25g |
| Carbohydrate | 42g |
| Fiber | 1g |
| Sodium | 103mg |
| Calcium | 46mg |
| Omega-3 Fatty Acids | 820mg |
