Firm and flaky Alaska Halibut and sweetly tart pickled blueberries make an elegant and memorable dish.Ā The end of summer means it's wild berry picking season! For Alaskans, there are an abundance of great spots to forage for blueberries and it's a favorite way to spend time with friends and family.Ā
Seared Alaska Halibut with Pickled Blueberries
Servings: 4 Ā Ā Ā Ā Ā Ā Prep Time: 15 minutesĀ Ā Ā Ā Cook Time: 15 minutes
Author: Alaska Seafood Marketing Institute
Ingredients
- 1 cup red wine vinegar
- ā cup cane sugar
- 1 (2-inch) cinnamon stick
- Kosher salt and fresh ground black pepper
- 1 cup fresh blueberries
- Ā½ cup sliced red onion
- 4 (6 oz. portions) Popsieās wild caught Alaska Halibut , thawed
- 1 Ā½ tablespoons olive oil
- Ā½ cup microgreen herbs
Directions
Step 1: Pickle the blueberries
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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.
Step 2: Prepare the Halibut
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Pat the HalibutĀ portions dry with clean paper towels. SprinkleĀ portions 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. AddĀ portions and cook until golden brown on one side, about 3 to 4 minutes. TurnĀ portions over and cook until golden and just cooked through, about 3 minutes.
Step 3: To serve
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ArrangeĀ portions on a serving dish. Using a slotted spoon, topĀ portionsĀ with desired amount of blueberry mixture. Sprinkle with microgreens. Serve immediately.
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