Wild Halibut

$32.00

Each portion is 1lb. Sold by the pound.

Delivery will be September 28th. Pick-up will be from 10AM - 1PM at the Truckee River Regional Park.

Please copy and paste this address for pick-up/shipping address

10500 Brockway Rd. Truckee, CA 96161

Each portion is 1lb. Sold by the pound.

Delivery will be September 28th. Pick-up will be from 10AM - 1PM at the Truckee River Regional Park.

Please copy and paste this address for pick-up/shipping address

10500 Brockway Rd. Truckee, CA 96161

SEARED HALIBUT WITH 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

  • 1/2 tablespoons olive oil

  • 1/2 cup microgreen herbs

DIRECTIONS

Stir together 1/3 cup water, vinegar, sugar, cinnamon, 1/4 teaspoons salt, and 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 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 from Alaska Seafood Marketing Institute.