Pan Seared Halibut with Pickled Strawberries and Fermented Blueberries

Name: Pan Seared Halibut with Pickled Strawberries and Fermented Blueberries
Prep time: 35 min
Yield: 4
Ingredients: 1½ pounds California Giant blueberries; ½ ounce non-iodized salt; 16 ounces California Giant strawberries, sliced into ⅛ inch rings; 1 tablespoon serrano chile, large, sliced very thin; 2 teaspoons chives, fresh, minced; 1 teaspoon mustard seed; ⅔ cup water; 1½ cups white balsamic vinegar; ½ cup sugar; ½ teaspoon kosher salt; 1 cup dry white quinoa; 1¾ cups water; 8 ounces bacon, small dice; 1 teaspoon garlic, minced; 1 teaspoon ginger, fresh, minced; 1 teaspoon sambal oelek; 1 tablespoon soy sauce; 2 tablespoons green onion, sliced thinly on bias; 1½ cup fermented California Giant blueberries; salt and pepper to taste; 2 tablespoons butter, unsalted; 2 ounces leeks, ⅛ inch slices; 6 ounces cremini mushrooms, halved or quartered; 6 ounces button mushrooms, whole; 8 ounces California Giant blackberries; 2 tablespoons flat leaf parsley, chiffonade; salt and pepper to taste; For the Pan Seared Pacific Halibut:; 3 tablespoons grapeseed oil; 1½ pounds sustainable pacific halibut fillets

Prep Time35 min

Serves4

The versatility of berries is highlighted in this pickled strawberry and fermented blueberry halibut recipe. Each add their own flare to the dish and join together with the protein and quinoa for a well balanced meal.

INGREDIENTS

For the Fermented California Giant Blueberries:

1½ pounds California Giant blueberries
½ ounce non-iodized salt

For the Spicy Pickled California Giant Strawberries:

16 ounces California Giant strawberries, sliced into ⅛ inch rings
1 tablespoon serrano chile, large, sliced very thin
2 teaspoons chives, fresh, minced
1 teaspoon mustard seed
⅔ cup water
1½ cups white balsamic vinegar
½ cup sugar
½ teaspoon kosher salt

Fermented Blueberry Bacon Fried Quinoa

1 cup dry white quinoa
1¾ cups water
8 ounces bacon, small dice
1 teaspoon garlic, minced
1 teaspoon ginger, fresh, minced
1 teaspoon sambal oelek
1 tablespoon soy sauce
2 tablespoons green onion, sliced thinly on bias
1½ cup fermented California Giant blueberries
salt and pepper to taste

For the California Giant Blackberry Mushroom Sauté:

2 tablespoons butter, unsalted
2 ounces leeks, ⅛ inch slices
6 ounces cremini mushrooms, halved or quartered
6 ounces button mushrooms, whole
8 ounces California Giant blackberries
2 tablespoons flat leaf parsley, chiffonade
salt and pepper to taste
For the Pan Seared Pacific Halibut:
3 tablespoons grapeseed oil
1½ pounds sustainable pacific halibut fillets
salt and pepper to taste

DIRECTIONS

For the Fermented California Giant Blueberries:
- - Place the blueberries and salt in a vacuum sealed bag, toss lightly and thoroughly to mix.
- - Arrange the berries in a single layer, then gently seal the bag on maximum suction.
- - Be sure to seal the bag as close to the opening as possible, leaving at least 3 inches of headroom that will allow you to cut open the bag to vent any gas that accumulates and then reseal it.
- - Ferment the blueberries at room temperature for 7 days, or at warmer temperature (around 82F) for 4-5 days.
- - If bag balloons up during fermentation, you will need to “burp” the bag and reseal it.
- - Once the blueberries have reached the desired level of sourness, remove them from the bag, strain the juice and store in the refrigerator.
For the Spicy Pickled California Giant Strawberries:
- - Bring vinegar, sugar, salt and mustard seeds to a boil, reduce to a simmer for 2-3 minutes and whisk until sugar and salt are dissolved, allow to cool for 8-10 minutes (can be placed into refrigerator to expedite process).
- - Place strawberries, serrano and chives into a glass or heat-proof container.
- - Pour pickling liquid over strawberries and other ingredients.
- - Refrigerate, uncovered until mixture is completely cool. Can be made up to 2 days in advance. Cover when completely cooled.
For the Fermented California Giant Blueberry Bacon Fried Quinoa:
- - Bring water, quinoa and a pinch of salt to boil, reduce to simmer, cover.
- - Continue to simmer for 12-15 minutes. Let stand for 5 minutes.
- - While quinoa is cooking, place bacon in sauté pan over medium heat and slowly render fat until bacon is cooked but not completely crispy. Drain most fat, reserving 1 tablespoon for fried quinoa.
- - When quinoa is finished, fluff with fork.
- - Add garlic and ginger, sauté for 30 sec.
- - Add sambal oelek, sauté for 30 sec.
- - Add quinoa and pan fry, season with salt and pepper (be gentle with the salt, as fermented blueberries will add additional salt as well).
- - Add soy sauce and continue to saute for 30 sec.
- - Immediately before service, add fermented blueberries, then green onions, toss to mix.
For the California Giant Blackberry Mushroom Sauté:
- - Preheat oven to 375F.
- - Heat butter in sauté pan over medium heat.
- - Add leeks, season with salt and pepper, sauté for 3-4 minutes until translucent.
- - Add mushrooms, season with salt and pepper, sauté for 3-4 minutes until softened.
- - Add blackberries, season with salt and pepper.
- - Place sauté pan in oven for 4-5 minutes to ensure that mushrooms are cooked through and blackberries are lightly roasted.
- - Immediately before service, add parsley, toss, check for seasoning.
For the Pan Seared Pacific Halibut:
- - Using a sharp knife, cut halibut loin into four 4½-5 ounce portions.
- - Thoroughly pat both sides of each halibut filet with paper towels to ensure all extra moisture is absorbed.
- - Season each fillet with salt and pepper.
- - Heat oil in non-stick saute pan over medium high heat.
- - Sear Halibut on one side until desired sear is achieved, flip over and cook until fish reaches internal temperature of 145F. Do not overcook.

Recipe Creator

Chef Sam Blackburn

Sam Blackburn CEC, CCA, CDM / CFPP works for the Healthcare Operational Excellence Team for Sodexo North America where he gets to travel the country assisting in Culinary Operational Needs at various healthcare facilities. Influenced by his great grandmother who was an excellent cook, he knew by age 15 that he wanted to be a chef and loves to try new things in the kitchen. With over 16 years of experience, he relishes the opportunity to be able to really dig into the ever-changing landscape of the culinary scene right now. The most important thing to Chef Sam is the continual quest to learn something new every day.

Pan Seared Halibut with Pickled Strawberries and Fermented Blueberries

INGREDIENTS

For the Fermented California Giant Blueberries:

For the Spicy Pickled California Giant Strawberries:

Fermented Blueberry Bacon Fried Quinoa

For the California Giant Blackberry Mushroom Sauté:

DIRECTIONS

For the Fermented California Giant Blueberries:

For the Spicy Pickled California Giant Strawberries:

For the Fermented California Giant Blueberry Bacon Fried Quinoa:

For the California Giant Blackberry Mushroom Sauté:

For the Pan Seared Pacific Halibut:

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