Seared Alaska 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

Course: Main Course
Cuisine: Seafood
Keyword: Halibut

Servings: 4


  • 1 cup red wine vinegar
  •  cup cane sugar
  • 1 2-inch cinnamon stick
  • Kosher salt and fresh ground black pepper
  • 1 cup fresh blueberries
  • ½ cup sliced red onion
  • 4 6 to 8 ounce Alaska Halibut fillets, fresh or thawed
  • 1 ½ tbsp olive oil
  • ½ cup microgreen herbs


  • 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.
  • 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.
  • 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.

Recipe and image courtesy of

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