Salt and Pepper Crusted Halibut with Mango Pomegranate Salsa is an easy weeknight meal that's spectacular enough for entertaining. Sear on the stovetop, then finish in the oven. Ready in 15 minutes!
Halibut is right near the top of my favorite fish list! It's a treat, as it is usually expensive. When I do have it, I'm a miser and serve it in small portions, often in fish tacos, or I'll crust it with walnuts and make sheet pan halibut. Occasionally I buy several pounds directly from a fish boat and package it for the freezer myself, saving a lot of money.
❤️ Why you'll love this recipe
- This seared halibut is the ultimate simple but tasty meal. Halibut has a light, delicate flavor that needs little to enhance it.
- In this recipe, all you'll do is sprinkle it with salt and pepper before searing it in hot oil on the stovetop and finishing it in the oven.
- Mango-pomegranate salsa added lots of color and interest to the plate and is the perfect accompaniment. If it's not the season for pomegranates, substitute Strawberry Mango Salsa or Fresh Cherry Salsa.
- This halibut recipe would be equally as delicious when made with other white fish like cod or sea bass.
🛒 Ingredients
- halibut fillet
- salt and pepper
- oil: choose a high-heat oil, like grapeseed oil or avocado oil
For the salsa:
- pomegranate arils
- mango, finely diced
- cilantro, chopped
- jalapeño, seeds and ribs removed, finely minced
- lime juice, freshly squeezed
🔪 Instructions
To make this salt and pepper halibut, you'll need
- a hot sauté pan
- hot (almost smoking) oil
- a dry surface on the fish
- a watchful eye
Here are step-by-step instructions to make it.
- Preheat the oven to 450°F.
- Prepare the mango-pomegranate salsa. In a bowl, combine diced mango, pomegranate arils, cilantro, jalapeño, lime juice, and salt. Mix well.
- Prepare the halibut. Pat the halibut fillet dry with paper towels. Season both sides generously with sea salt and freshly ground black pepper.
- Sear on the stovetop. Heat an ovenproof sauté pan or skillet over medium-high heat. Add grapeseed oil (or other oil with a high smoke point like avocado oil) to the skillet. When it is very hot, add the halibut pieces with the "presentation side" down and the side from which you removed the skin face up. Sear for 2 to 3 minutes, carefully lifting it with a fish-turner to check on the color. When it has turned golden brown, remove the pan from the heat and transfer it to a preheated 450°F. oven.
- Finish in the oven. Bake for 3 - 5 minutes or just until the halibut begins to flake easily. Remove from the oven, flip the pieces over to lightly sear the other side. Don't overcook! It's better to remove it from the oven while it is still a little translucent in the middle, then let it rest for 5 minutes to continue cooking.
- Serve. Plate the salt and pepper-crusted halibut and top each fillet with a generous spoonful of mango-pomegranate salsa.
🍽 What to serve with halibut
Here are some ideas for side dishes to serve with this gluten-free halibut dish.
A simple green salad with a light citrus vinaigrette, Strawberry-Mango Arugula Salad with Goat Cheese, or Kiwi Cucumber Salad with Walnuts and Fresh Mint, or even Honey Dijon Broccoli Salad with Cranberries.
A potato side dish, like Crispy Lemon Oven-Roasted Potatoes, Instant Pot Garlic Mashed Potatoes, or Crispy Grilled Potatoes with Blue Cheese and Bacon.
A vegetable side dish, like Skillet Parmesan Pecan Green Beans, Roasted Carrots with Honey-Mustard Glaze or Air Fryer Lemon Tahini Asparagus
Enjoy, everyone!
🌟Did you make this recipe?
When you make this crusted halibut recipe, please leave a comment and a star rating below. Thanks in advance!
📖 Recipe
Crusted Halibut with Mango Pomegranate Salsa
Ingredients
- 4 pieces halibut fillet
- salt and pepper
- grapeseed oil for searing
Salsa
- ½ cup pomegranate arils
- 1 mango, finely diced
- ¼ cup cilantro, chopped
- 1 jalapeño, seeds and ribs removed, finely minced
- ½ lime juice only
- salt and pepper to taste
Instructions
- Make the salsa first. Combine all ingredients in a small bowl and set aside to allow flavours to blend.
- Heat oven to 450°F. Remove skin from halibut, pat dry with cloth or paper towel.
- Heat an ovenproof sauté pan over medium-high heat. Add grapeseed oil (or other oil with a high smoke point).
- When it is very hot, add the halibut pieces with the "presentation side" down and the side from which the skin was removed face up.
- Sear for 2 to 3 minutes, carefully lifting it with a fish turner to check on the colour.
- When it has turned golden brown, remove the pan from the heat and transfer it to a preheated 450°F. oven. Bake for 3 - 5 minutes or just until the halibut flakes easily.
- Remove from the oven, flip the pieces over to lightly sear the other side, then transfer to serving plates and top with a generous serving of mango salsa.
Dierdre
I didn't have halibut, but I made this with cod last week. It worked out perfectly. I took your suggestion in the comments and used strawberries instead of pomegranates in the salsa and it was delicious! 5 stars!
Flavour & Savour
Hi Dierdre, Great idea to use cod as a substitute. It's so good and it's often less expensive than halibut. I'm glad the you adapted the salsa to use strawberries! Thanks for letting me know!
Monica M Schultz
What would be a good sub for pom seeds. Hate the seeds love making the juice.
Flavour & Savour
Hi Monica,
You could try sliced or chopped strawberries instead of the pomegranate. Strawberry-mango salsa is delicious! I added the pomegranates for a splash of colour, and strawberries would do the same. Hope this helps you!