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Seared Alaska Halibut with Pickled Blueberries
2 hours, 10 minutes4 servings
- 1 cup Red Wine Vinegar
- 1/3 cup Cane Sugar
- 1 (2-inch) Cinnamon Stick
- Kosher Salt & fresh ground Black Pepper
- 1 cup fresh Blueberries
- 1/2 cup Red Onion, thinly sliced
- 4 (6 to 8 ounces) Alaska Halibut Fillets, fresh or thawed
- 1 1/2 tablespoons Olive Oil
- 1/2 cup Microgreen Herbs
- 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.
- 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.
- Arrange fillets on a serving dish. Using a slotted spoon, top fillets with desired amount of blueberry mixture. Sprinkle with microgreens. Serve immediately.
Recipe & Photo Credit: The Alaska Seafood Marketing Institute, www.AlaskaSeafood.org