Salt and Pepper Crusted Halibut with Mango Pomegranate Salsa. Here's a quick way to sear halibut and guarantee it stays moist. This is an easy weeknight meal that's spectacular enough for entertaining! Serve with a colourful salsa. |www.flavourandsavour.com
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Crusted Halibut with Mango Pomegranate Salsa

This Salt and Pepper Crusted Halibut with Mango Pomegranate Salsa is an easy weeknight meal that's spectacular enough for entertaining! Serve with a colourful nutritious salsa.
Course Entrée/Main
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 4
Author Flavour & Savour

Ingredients

  • 4 pieces halibut fillet
  • salt and pepper
  • grapeseed oil for searing

Salsa

  • 1/2 cup pomegranate arils
  • 1 mango, finely diced
  • 1/4 cup chopped cilantro
  • 1 jalapeño, seeds and ribs removed, finely minced
  • juice of 1/2 a lime
  • 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 just barely beginning to smoke, 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.