Berry Halibut

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Use blueberries, blackberries and strawberries to create a delicious compote that will add some flare to your usual halibut.

Berry Halibut


  • 1 tbsp minced ginger root
  • 2 tsp sugar granulated extra fine cane
  • 1 cup chilled grape seed oil
  • 1/2 cup red wine vinegar 50 grain
  • 1/4 cup red cooking wine
  • 1 tbsp fish sauce
  • 1 halibut fillet skinless/boneless 6 oz.
  • 1 cup blueberries
  • 1/2 cup blackberries
  • 2 cups strawberries


  • Pearls:

      • Combine sliced fresh strawberries, minced ginger, sugar, and water in processor. Puree until smooth.
      • Strain into pot adding 1 tsp Agar Agar and bring to a boil. Let chill slightly. Transfer into plastic water bottle.
      • Drop slowly into chilled grapeseed oil to create spheres. Gently remove and rinse with cold water.
  • Gastrique:

      • Combine all ingredients in small sauce pan over medium high heat and bring to boil. Let reduce to half.
      • Strain through mesh screen and chill.
  • Compote:

      • Place all ingredients other than sugar in saute pan over medium heat. Bring to a slow boil.
      • Add in sugar and reduce heat to simmer. Cook until liquid has cooked out.
  • Halibut:

      • Heat 3 tbsp oil in saute pan over medium high heat.
      • Season halibut on both sides with salt and pepper.
      • Place halibut in pan, service side down, and cook until golden brown.
      • Flip and let finish cooking until internal temp is 130. Let rest.
  • To plate:

      • Spoon on gastrique and swirl with plating brush.
      • Place halibut in center of plate, top with fresh sliced strawberries and blackberry compote.
      • Sprinkle strawberry pearls around the plate.
      • Finish with micro greens for added color.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!