Blueberry, Meet Halibut
When I saw this recipe contest for blueberries my immediate thought was, “I suck at baking.” And by suck I mean I always try and substitute essentials like baking soda which turns out to be a disaster each and every time. I knew I wouldn’t be coming up with any “winning” blueberry muffin recipe, tart, cupcake, or pastry.
I’m more of a savory than sweet kind of gal anyway, which is why I came up with this Blueberry Cucumber Salsa Fresca recipe over a Cajun rubbed halibut. I was slightly hesitant at how it would taste at first, but the pomegranate infused champagne vinegar I used in the salsa fresca really complimented it all. Here is the recipe for you all to try. Cheers!
In mixing bowl combine until smooth, 3 tbs pomegranate infused vinegar, 1tbs honey, 1 key limes juice, 1 pinch salt, 1 dash cinnamon, 1 dash cumin, 1 dash cayenne.
Add to bowl- 1/4 red onion fine diced, half cucumber (peeled and de-seeded) diced, 1/3 cup blueberries halved.
Stir well and refrigerate for a minimum of two hours.
Prepare Halibut by rubbing generously with Cajun seasoning. Heat pan to HIGH heat with canola oil to coat. Place fish in pan until golden brown, flip, reduce heat to medium-low right away. Cover pan and cook for 4-7 minutes depending on the thickness of the fish.
Serve Halibut over Quinoa and topped with the salsa fresca.
