Poached Halibut with a Blackberry Tapenade

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This homemade Poached Halibut with a Blackberry Tapenade features a vibrant blend of fresh blackberries, capers, parsley, olives, and a hint of lemon in every bite!


    For the Tapenade:

  • 2 cups kalamata olives, chopped
  • ½ cup California Giant blackberries, roughly chopped
  • 2 tablespoons capers, chopped
  • 2 tablespoons parsley, chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Sea salt
  • For the Halibut:

  • 1½ cups chicken broth
  • 2 filets of halibut
  • 4 lemon slices
  • Sea salt


      • Make the tapenade by combining and mixing all the ingredients in a bowl. Mix well and set aside.
      • To poach the halibut, pour the chicken broth into a medium size sauté pan and let simmer on medium heat.
      • Once it’s simmering, add the halibut filets. Sprinkle the halibut with sea salt and a squeeze of lemon juice.
      • Place a lid on top and keep ajar while the halibut cooks for 8-10 minutes.
      • Serve the halibut on a plate with a generous helping of the tapenade.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!