Pan Seared Halibut with Mango-Avocado Salsa

Cinco de Mayo is just two days away and I think you should make this. Bold of me, I know, but you’ll love it! If you’re put off by the searing (as I often am), then bake or grill your fish.

Want to save this recipe?

Enter your email for this recipe and weekly cooking inspiration!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Subscribe

And if you don’t want to spring for halibut, true cod or another firm white fish would also be. Or maybe you’re a vegetarian, then serve this salsa over rice and beans. I think you see where I’m going with this; the mango avocado salsa is the magic.

 I also have to tell you about two gadgets, and that makes me cringe because I don’t really like gadgets. I’d rather smack a garlic clove with the broad end of a knife and mince it than shove it through a press. Mushroom slicers? Forget it. But for mangoes, and other thick skinned foods like butternut squash, I use a ceramic peeler. It’s tough and terrifyingly sharp, so watch your fingers. The second gadget is a mango splitter. I read rave reviews about it in Cooks Illustrated magazine and after years of mangled attempts at separating flesh from pit, I decided to buy one. This thing really works.

So happy Cinco de Mayo! I hope you try this (at least the salsa!). I’d love to hear what you think!

More Delicious Fish Recipes

Baked Halibut

Parmesan Baked Cod

Slow Roasted Salmon

Cod Fish Cakes

Pan Seared Halibut with Mango-Avocado Salsa

By: Marissa Stevens

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Course: Main Course

Calories: 434

Servings: 4 people

SaveSaved Pin Print

This amount of fresh jalapeno makes a pretty mild salsa – add more if you want to kick up the spice.

Cook ModePrevent your screen from going dark

Ingredients  

1x2x3x

For the Salsa

• ▢ 1 1/2 cups mango 1 large or two small mangoes) peeled and diced small
• ▢ 1 large avocado peeled and diced small
• ▢ 1/2 cup finely chopped red cabbage
• ▢ 1/2 red bell pepper finely chopped
• ▢ 1 green onion finely chopped
• ▢ 1 jalapeño without seeded and minced, see recipe note
• ▢ 1/4 cup fresh cilantro finely chopped
• ▢ 2 tablespoons fresh lime juice about 1 lime
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1/8 teaspoon ground cumin
• ▢ kosher salt and freshly ground black pepper to taste

For the Halibut

• ▢ 3 tablespoon olive oil
• ▢ 4 7-ounce skinless halibut filets patted dry

Instructions 

• Preheat oven to 450°F.
• 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; set aside.
• 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 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. Serve immediately.

Notes

I recommend wearing gloves when cutting raw jalapeños as the juice can be very irritating to skin.

Nutrition

Calories: 434kcal | Carbohydrates: 16g | Protein: 38g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 144mg | Potassium: 1280mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1595IU | Vitamin C: 61mg | Calcium: 32mg | Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!