Pan Seared Halibut with Pickled Strawberries and Fermented Blueberries - California Giant Berry Farms

Ingredients

• 1½ pounds California Giant blueberries
• ½ ounce non-iodized salt
• 16 ounces California Giant strawberries, sliced into ⅛ inch rings
• 1 tablespoon serrano chile, large, sliced very thin
• 2 teaspoons chives, fresh, minced
• 1 teaspoon mustard seed
• ⅔ cup water
• 1½ cups white balsamic vinegar
• ½ cup sugar
• ½ teaspoon kosher salt
• 1 cup dry white quinoa
• 1¾ cups water
• 8 ounces bacon, small dice
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, fresh, minced
• 1 teaspoon sambal oelek
• 1 tablespoon soy sauce
• 2 tablespoons green onion, sliced thinly on bias
• 1½ cup fermented California Giant blueberries
• salt and pepper to taste
• 2 tablespoons butter, unsalted
• 2 ounces leeks, ⅛ inch slices
• 6 ounces cremini mushrooms, halved or quartered
• 6 ounces button mushrooms, whole
• 8 ounces California Giant blackberries
• 2 tablespoons flat leaf parsley, chiffonade
• For the Pan Seared Pacific Halibut:
• 3 tablespoons grapeseed oil
• 1½ pounds sustainable pacific halibut fillets