14. Pan Seared Halibut with Mango-Avocado Salsa
This gorgeous dish can be made with any firm white fish and can also be baked or grilled if searing isn’t your thing.
The author of this recipe says the salsa is the star of the dish, so don’t be afraid of adding the colorful and delicious salsa on other dishes, also!
If you like your salsa spicy, go ahead and add more jalapeno as this recipe is on the milder side.
For the salsa:
1½ cups mango, (1 large or two small mangoes) peeled and diced into ½” cubes
1 large avocado, peeled and diced into ½” cubes
½ cup chopped red cabbage
¼ cup fresh cilantro, chopped
1 scallion, (green and white parts) chopped
2 teaspoons minced fresh jalapeno (without seeds)
1 tablespoon fresh lime juice, (juice from ½ lime)
1 tablespoon extra virgin olive oil
pinch ground cumin
For the halibut:
3 tablespoons olive oil
4 7-ounce skinless halibut fillets, patted dry
Preheat oven to 450 degrees.
Combine all salsa ingredients (mango through cumin) in a medium bowl and gently stir to combine.
Season to taste with fine sea salt and freshly ground black pepper;
Heat olive oil in a large, ovenproof skillet over medium-high heat until almost smoking.
Add halibut fillets, without crowding, to the hot skillet.
Be careful as the oil will cough and sputter.
After a few seconds nudge each fillet with a spatula to promote even searing.
Continue to sear for about 3 minutes.
Gently slide spatula under halibut and peek to see if it has reached your desired level of golden brown.
Once it has, transfer skillet to 450 degree oven for 4 to 5 minutes more, until fish is opaque in the center.
Remove from oven and flip each fillet.
Allow to rest for a moment while the hot oil lightly browns the other side.
Transfer one fillet to each of 4 plates, seared side up.
Season lightly with coarse salt (such as kosher or Maldon) and freshly ground black pepper.
Stir salsa once more and spoon desired amount over each fillet.