Halibut With Blackberry Salsa

 

Borrowed from Seattle Times:

https://www.seattletimes.com/life/food-drink/halibut-with-blackberry-salsa-bursts-with-pacific-northwest-flavors/

Preparation time: 30 minutes (marinade time)

Cook time: 15 minutes

Servings: 4

INGREDIENTS

• 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

STEPS

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!