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.

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 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!

Print Recipe

Pan Seared Halibut with Mango-Avocado Salsa

214shares

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Servings: 4 people

Calories: 434kcal

Ingredients

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: 31.9% | Vitamin C: 73.9% | Calcium: 3.2% | Iron: 5%

Tried this recipe?I’d love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.