Halibut w. Blackberry salsa

Fresh & Vibrant: Salsa Verde Halibut with a Blackberry Zing

Summer in the Pacific Northwest bursts with vibrant life, from sun-drenched days to the incredible bounty of locally sourced food. For my mom, the lush landscapes transform neighborhood walks into berry-foraging adventures. While I might not share her foraging zeal, the farmers markets here are my paradise, brimming with freshly harvested fruits and vegetables, especially as peak berry season approaches. Inspired by the bright flavors of Baja and the freshness of the PNW, I envisioned a dish embodying our summer: seared halibut with a vibrant blackberry-habanero salsa. Forget heavy frying; here, we celebrate the clean, invigorating freshness of pan-seared fish, allowing its quality to shine. This recipe marries the exquisite fruits of the sea (halibut) with the sweet jewels of the land (blackberries), whether foraged or found at the market. It’s a taste of our region, capturing the essence of PNW summer and the simple joy of connecting with nature’s gifts.

Tips

Halibut 101

Freshness is Key: Look for firm, white, and translucent flesh. It should smell fresh like the ocean, not fishy. If buying frozen, ensure it’s properly sealed and thaw it in the refrigerator overnight.

Thickness Matters: Try to get fillets or steaks of uniform thickness for even cooking, especially on the grill.

Pat it Dry: Before cooking, pat the halibut dry with paper towels. This helps with searing and prevents steaming.  

Don’t Over-Marinate: If you choose to marinate, don’t do it for too long (usually no more than 30-60 minutes for delicate fish like halibut) as the acid can start to “cook” the fish and affect its texture. Olive oil, lemon juice, garlic, and herbs make a lovely marinade

perfect for grilling

Trust me: PNW summers demand grilled fish. I’ve taken this marinade-soaked halibut to the grill countless times, and you should too. Simple steps, epic flavor.

1. Preheat grill to 375 F.

2. Oil the grill. With a paper towel dipped in oil, rub oil across the grates to help the fish not stick.

3. Grill the halibut. Place the marinaded halibut directly on the grill grates. Close the lid and grill for 5-7 minutes. Flip them, close the lid, and grill until the internal temperature of the halibut reads 145F. You want your fish to be opaque and just start to flake.

Halibut w. blackberry salsa

Preparation Time: 20 minutes | Cook Time: 15 minutes | Serving size: 4

Gather

• 4 portions halibut, skinless
• 2½ cups salsa verde (store-bought or homemade)
• 2 cups blackberries, roughly chopped
• ¾ cup red onions, diced
• 1 to 2 habanero peppers, finely diced (sub for any pepper, or reduce for less spice)
• ¼ cup cilantro, chopped, plus more for garnish
• Juice from 2 limes, and zest from 1 of those limes
• 4 teaspoons olive oil
• 4 tablespoons butter
• Salt and black pepper

Follow

1. Preheat the oven to 300 degrees.
2. In a shallow dish or gallon-size zip-top bag, add halibut and salsa verde, making sure the salsa coats the halibut. Place in the fridge and let marinate for 30 minutes. (If using a shallow dish, wrap it in plastic wrap before placing it in the fridge.)
3. In a large bowl, combine the blackberries, red onion, habanero peppers and cilantro. Toss in the lime juice and zest. Set aside in the fridge until ready to use.
4. Heat a heavy-bottom skillet over medium heat. Add 1 teaspoon of olive oil per portion of halibut. (Cook as many portions as your skillet can handle, but don’t overcrowd the pan.) Gently press the halibut into the pan, and cook for 2 to 3½ minutes, depending on thickness. Flip the halibut, add 1 tablespoon of butter per halibut portion in the pan and cook for 2 to 3½ minutes. Baste with butter occasionally. (The halibut should be flaky and cooked through.) Repeat until all halibut portions are cooked; if you have to cook in batches, place the cooked halibut on a sheet tray and into the preheated oven to keep warm.
5. When everything is complete, season the blackberry salsa with salt and pepper to taste, serve with the halibut, garnish with cilantro and enjoy!