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Halibut with Pickled Blueberries

  • Halibut
  • Pan-sear
  • Active Time:2 hr 15 min
  • Total Time:2 hr 25 min
  • Servings:4
  • Difficulty:Intermediate
Photo by ASMI

Both sweet and tart, making pickled blueberries are a great way to preserve the fruit for the cooler months when we reminisce about summer.


  • 1 cup red wine vinegar

  • 1/3 cup sugar

  • 1, 2-inch cinnamon stick

  • 1 1/4 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 cup fresh blueberries

  • 1/2 cup red onion, sliced

  • 4, 6-8 ounce halibut fillets Available in Our Premium Seafood Subscription Box

  • 2 tablespoons olive oil

  • microgreens, for garnish



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.

Place over blueberries and red onion in a heat safe glass container, pour pickling liquid over top. Let stand until completely cooled, about 2 hours. Blueberries will store in an airtight jar for several months in the fridge.


Pat the halibut fillets dry with clean paper towels. Sprinkle filets 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.


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