Golden-seared Alaska halibut fillet topped with pickled blueberries, plated with microgreens and seasonal accents on a ceramic plate.

This elegant and unexpected pairing features seared Alaska halibut—firm, flaky, and perfectly golden—topped with sweet-tart pickled blueberries for a vibrant contrast of flavor and color. It’s a fresh, seasonal dish that’s as memorable as it is refined.

Recipe and photo courtesy of Alaska Seafood

  • Prep Time:

    15 minutes

  • Cook Time:

    15 minutes

  • Total Time:

    30 minutes

  • Servings:

    4

  • 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

  • Instructions:

    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. 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. 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.

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Healthy-ish • Light & Fresh • Whitefish