Instructions: To make blackberry butter: In a medium saucepan, place the shallot, garlic, vinegar, and berries. Over high heat, reduce the liquid to about 1 tablespoon, being careful not to let it scorch. Add the white wine and reduce again to about 1 tablespoon of liquid. Add the port and reduce for 2 minutes, or until the mixture is syrupy.

Lower the heat and gradually begin whisking in the butter, a few pieces at a time. Before each few pieces are completely melted, add another few, whisking as each batch of butter is added. The sauce must be kept warm but not hot, or the butter will separate. Remove the blackberry butter from the heat as the last piece of butter is incorporated.

Immediately strain the butter mixture into a small bowl. Season with salt.

Keep in warm place until ready to use.

Place the water, lemon, ginger, and fir twig in a large steamer with a tight-fitting lid. Bring the water to a boil with the lid on. Place fillets on a steamer tray over the boiling water. Cover and steam for 10 minutes, or until halibut is opaque and firm to the touch.

Serve the fish immediately on warm plates surrounded by the blackberry butter. Garnish with fresh chives and black pepper.

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