Halibut with Wild Blueberry Dressing and a Wild Blueberry Honey Vinaigrette

• 2 Halibut steaks (7-8oz each) ( Filets may be used as well)

1. Pre heat your oven or BBQ to 350°F.
2. Rub the halibut with the oil and season with salt and pepper.
3. In an oiled frying pan, heat on high and sear halibut for 2 minutes on each side.
4. Place halibut in a 350°F (175°C) for 5-6 minutes.
5. Top with the Savory Stuffing, drizzle with the Vinaigrette, and serve immediately.

VanDyk’s Wild Blueberry Savory Stuffing

• 1/4 cup butter
• 1 cup diced celery
• 1 cup diced onions
• 1 tbsp summer savory
• 3/4 cup chicken broth
• 3/4 cup VanDyk’s Dried Chewy Wild Blueberries
• Salt pepper to taste
• 4 cups of day-old bread cubed

1. Melt butter in aa sauté pan, add onions, celery and summer savory and sauté for 3 minutes, add chicken broth and VanDyk’s Dried Chewy Wild Blueberries simmer for an additional 3 minutes.
2. Pour the mixture over the cubed bread. Mix until liquid is absorbed.
3. Place mixture in a 8 X 8 baking pan and cook in a pre-heated 300°F oven for 35 to 40 minutes.

VanDyk’s Wild Blueberry Citrus Honey Vinaigrette

• 1 tsp Dijon mustard
• 1 clove fresh garlic finely chopped
• 1 cup vegetable oil
• 1/2 cup local honey
• 1/2 cups freshly squeezed lemon juice
• 1/2 cup VanDyk’s 100% Pure Wild Blueberry Juice
• Sea salt and pepper, to taste

1. Whisk all of the ingredients together. Alter tartness with more or less oil.