Wild Alaskan Halibut
Wild Alaskan Halibut portions caught in the Bering Sea, Alaska. Each portion is about 1lb. Sold by the pound.
Delivery will be September 29th. 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
Wild Alaskan Halibut portions caught in the Bering Sea, Alaska. Each portion is about 1lb. Sold by the pound.
Delivery will be September 29th. 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
Wild Alaskan Halibut portions caught in the Bering Sea, Alaska. Each portion is about 1lb. Sold by the pound.
Delivery will be September 29th. 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.