Cherry-Balsamic Wild Halibut Recipe

Cherry Balsamic Halibut Recipe | Sacred Habitats

This recipe is from Vital Choice Seafood, the only place we get fresh seafood. In this recipe, Halibut or Cod can be used. We personally prefer Alaskan Halibut because it has a delicate, melt-in-your-mouth tender texture and has a mildly sweet flavor. One thing we enjoy most is the lack of fishy smell and taste from all the fish we get at Vital Choice, they are superior to all others we’ve tried. Our favorite pick is their Wild Pacific Seafood Medley (yes, it includes the Alaskan Halibut).

Other favorite fresh fish recipes:

Cherry-Balsamic Halibut Recipe

  • 1/4 cup dried organic tart cherries (I get these at Vital Choice too, amazing quality!)
  • 1/4 cup golden raisins
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup organic white balsamic vinegar
  • 2 Tablespoons toasted pine nuts
  • 4 Alaskan cod or halibut fillets (4 to 6 oz each), thawed
  • Sea salt and organic pepper, to taste

Combine dried fruit, onion, and balsamic vinegar in a small microwaveable bowl. Cover and microwave on medium setting for 1 minute. (Or, heat ingredients in a small saucepan until very warm but not hot, and no more.) Remove from microwave (or saucepan) and stir in pine nuts; let sit, covered, while fish is cooking.

Fill a 12-inch skillet with water to a depth of 1-inch and bring to a boil. Rinse fish under cold water; place fillets in steamer basket. Season with salt and pepper.

Turn off heat. Place steamer basket into skillet; return liquid to a boil. Cover loosely and cook 4 to 5 minutes. Cook just until fish is opaque throughout. Remove fillets to serving plates; top with fruit.

Serves 4

Serve with a spinach salad, rice pilaf, or whole wheat couscous.

Tip: This recipe works well with cod or halibut, and with most any dried fruit.

Prep Time 10 min / Cooking Time 10 min


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1 Comment on Cherry-Balsamic Wild Halibut Recipe

  1. Jennifer
    06/06/2012 at 6:06 am (9 years ago)

    I would never have thought to combine raisins, pine nuts and fish, but I bet the combination of flavours would be delicious.


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