Southwest Halibut with Corn Tomato Salsa was a huge hit and wonderful change up from eating salmon most weeks😂. Tim loves his salmon, and so do I! However I’m a fan of rotating all my food groups🤣🙌
Halibut can get dry and over cooked. NOT SO, if you follow my step by step easy method for cooking fish perfectly moist flaky and juicy! You’ll find this dish a delicious addition into your wild fish repertoirePrint
- 1.5 oz wild Alaskan Halibut
- 1 lime (use half reserve half)
- 2 tsp. Southwest season blend
- Shakes garlic granules
- Fresh ground pepper to taste
Corn Tomato Salsa
- 1 cup cherry heirloom tomatoes, quartered
- 1/2 cup cucumber
- 1/4 cup red onion, finely diced
- 1 corn on cob, shucked about a cup
- 1/2 avocado, diced
- 1/4 Serano, chili pepper, finely diced
- 1/4 cup cilantro leaves, minced or to taste
- Juice if half a lime or more
- Sea salt to taste
- Fresh pepper
1. Prepare salsa
2. Place all ingredients into a medium small bowl. Mix well. Set aside.
3. Squeeze lime all over fish.
4. Rub Southwest seasonings all over fish including garlic and pepper.
5. heat pan with avocado oil
6. Once pan is hot, oil will start to separate, place fish skin side down.
7. Cover and cook 2-3 minutes.
8. Flip and repeat. 9. Cover and cook 2-3 min. Depending on thickness of halibut.
10. When fish starts to turn opaque, and flake it’s done.
11. Cover and set aside. It will retain juiciness if left to rest a few minutes
12. Plate halibut and top with salsa
- Prep Time: 5 minutes
- Cook Time: 5 minutes
If you want use chat AI and creat why wild halibut is so good for our bodies, it’s a nice change from always eating wild salmon.
Another dish to try is our Mediterranean Whitefish
Other sides that pair nicely are: cauliflower couscous, or roasted zucchini and cauliflower.