Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Halibut with Blueberries and Sage

We have an abundance of blueberry farms in the Fraser Valley with one just a block away from our home. This summer they were available from the beginning of July right through to
the end of August so I stocked my freezer with buckets full.
Fresh or frozen, these berries taste good with almost everything, sweet or savoury.
Recently, I looked for something to compliment a nice piece of halibut and when I saw the carton of fresh bluberries in my fridge, I decided to try something new.
I borrowed the idea of sage and browned butter from a pasta recipe, combined it with those luscious blueberries and came up with a dish we really enjoyed.

  • 1/4 cup butter
  • 4-6 fresh sage leaves
  • 1 cup fresh or frozen blueberries
  • 2 teaspoons balsamic glaze (also called drizzle or reduced balsamic vinegar)
    1. fresh or frozen halibut 
    2. salt and pepper
    3. 1-2 teaspoons chopped fresh sage (how much sage you use will depend on how large a piece of fish you have)
    4. 1 tablespoon olive oil 
    5. 1 tablespoon butter
    1. Place butter in a small saucepan and melt over medium heat.
    2. As soon as the butter has melted, add the sage leaves.
    3. Continue to heat butter and sage until butter browns. Watch closely to avoid burning the butter.When the sage leaves are crisp, carefully remove them to a piece of paper towel. The browned butter is ready when small brown bits form in the bottom of the pan.
    4. Remove from heat and add blueberries and Balsamic glaze..
    5. Return to heat and cook for a few minutes, until the berries are hot and juicy but still hold their shape.
    6. Remove pan from heat and set aside.
    7. Season halibut with salt, pepper and chopped fresh sage.
    8. Grill or fry in butter and oil in a frying pan.  Do not overcook. Halibut should be cooked through but still be a bit moist in the middle.
    9. Plate the halibut, spoon the blueberry sauce over the center of it and top with the crispy sage leaves. (If you've never had a crispy sage leaf browned in butter, you're in for a treat)
    10. This recipe served 2 people.


    1. I have so much sage right now in my herb bed and have never made browned butter and sage - it sounds divine! With blueberries in this mix, it must be amazing! Love these creative recipes Bev!!

    2. Creative is right. I sometimes think the "M Girls" should be running their own restaurant somewhere. Many of the recipes display the creative flair of an accomplished chef.


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