The following recipe, video and photography were provided by our partner, Alissa DiSanto of Sauced By Sunday.
By the time we reach late winter in the Midwest, I am mentally on a white sandy beach soaking up some 80-degree sunshine!
While this may only be a daydream, in reality we can transport our taste buds to our favorite tropical locale with this Pan-Seared Halibut with Citrus Salsa!
Featuring fresh halibut fillets quickly pan-seared and topped with a sweet, juicy and slightly spicy salsa made from peak-season citrus, this meal is like vacation on a plate!
Pan-Seared Halibut with Citrus Salsa
- Cook time:
- Prep time:
- Total time:
- 4 6 oz. halibut fillets, skin and bones removed (Ask a Heinen’s Fishmonger can do this for you.)
- Salt and pepper
- 2 Tbsp. Heinen’s avocado oil
- 1 large grapefruit, segmented and diced
- 2 large oranges, segmented and diced
- 1 tsp. fresh ginger
- 1 jalapeno, diced (remove the seeds for less spice)
- Zest and juice of 1 lime
- 1 bunch chives, minced
- Season the fish on both sides with salt and pepper.
- Heat the oil in a large nonstick sauté pan over medium-high heat.
- Carefully lay the fish in the pan, presentation-side-down, and sear until golden brown, approximately 3 minutes.
- Carefully flip the halibut and sear for another 2 minutes, then reduce the heat to medium and allow the fish to finish cooking all the way through, approximately 3 more minutes.
- Combine the grapefruit, oranges, ginger, jalapeno, lime and chives in a bowl. Season with salt to taste. Set aside until the fish is done cooking.
- Serve the fish with a large spoonful of the citrus salsa overtop and a simple green salad on the side. Enjoy!