Grilled Halibut with Fresh Blueberry Salsa

For the Halibut:
Clean and dry the Halibut fillet. Add to a plate to hold, drizzle with olive oil, rub in seasoning.
Set a grill to high heat. Brush with neutral oil (I use expeller-pressed safflower.) Add fish and cook until dark in color. Turn over with tongs and close the grill. Finish cooking until cooked through, about 5 minutes (depending on thickness of the fish.) Remove to a clean plate. Sprinkle with sea salt to taste. Alternately, cook indoors: heat a seasoned cast iron skillet, and proceed as above.

Blueberry Salsa: Make the day of using (or up to two days earlier stored in an air-tight glass container in the refrigerator.)

For the Blueberry Purée: In a small 6″ skillet, add 1/2 cup blueberries, 1t. lime juice , 2 t. sugar, a pinch of chipotle powder, a pinch of pepper and 4 t. filtered water. Bring to a boil, then cover – turn heat down to low, and simmer for 3 – 5 minutes until the blueberries have started to soften and are bright purple. Remove from heat. Cool. Purée in a mini chopper until smooth.

Place the remaining ingredients in a bowl:
3/4 cup blueberries (cut large ones in half, leave small ones whole), corn kernels, tomatoes, cucumber, jalapeño, sliced basil and remaining 1/2 t. lime juice. Give a big stir. Add the Blueberry Purée and sea salt to taste.
If you like a spicier salsa – add some more jalapeño chiles or serrano peppers.
Note – there is a good amount of spice on the fish, and in the blueberry puree.

To Serve:
Portion the fish or slice into smaller pieces (if making tacos), place on a plate or blackened corn tortillas.
Top each portion with Blueberry Salsa and garnish with basil leaves… and some microgreens if you like.