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halibut with corn salsa on a white plate

Southwest Halibut with Corn Tomato salsa

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Southwest Halibut with Corn Tomato Salsa was a huge hit and wonderful change up from eating salmon most weeks

  • Total Time: 10 minutes
  • Yield: 2 1x


Units Scale
  • 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

  • Author: Curry Girls Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes