1 Pat the fish dry with paper towels and season with salt and pepper. Set aside.
2 Heat the olive oil in a medium saucepan over medium-low heat.
3 Stir in the shallot and cook just until tender and translucent.
4 Mix in the honey, thyme, and orange zest. Remove the pan from the heat and transfer the shallot mixture to a medium bowl.
5 Fold in the blackberries and season to taste with salt and pepper. Set aside while you cook the fish.
6 Heat the high-heat oil and butter in a large skillet over medium-high heat.
7 Stir the butter with the oil, and when mixture is hot, add the fish, flesh side down.
8 Let cook, undisturbed, for 3 to 5 minutes. You should notice the bottom edges becoming golden brown. The fish will be ready to flip when it easily comes off the surface of the pan. If it feels like it’s stuck, just let it sit for 30 seconds longer.
9 Flip the fish and let it finish cooking for another 3 to 5 minutes, depending on thickness. The fish is done when it easily flakes with a fork or is opaque. (Alternatively, the pan-searing method can be used here;
10 Once the fish is done, transfer to plates or a platter. Top with the berry relish and garnish with chopped thyme. Serve immediately.