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Seared Halibut with Pickled Blueberries

Seared Halibut with Pickled Blueberries
Firm and flaky Alaska halibut and sweetly tart pickled blueberries make an elegant and memorable dish.
  • 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

  1. 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.

  2. 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.

  3. 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