Pan-Seared Halibut with Avocado and Salsa

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Prep Time:
30 min

6 Tbsp. Crisco^® Pure Canola Oil
1 C. fresh or frozen corn
1 C. chopped red bell pepper
1 C. diced beefsteak tomato or other large ripe tomato
¹/₃ C. finely chopped red onion
1 serrano chili, finely chopped or very thinly sliced
3 Tbsp. fresh lime juice
¹/₄ C. chopped cilantro
³/₄ tsp. salt
4 (6 to 8 oz.) fresh halibut fillets or other fresh firm white fish fillets, such as cod or haddock, each 1 inch thick
Adobo all-purpose seasoning with pepper
2 ripe avocados
¹/₄ tsp. pepper
Lime wedges

HEAT 2 Tbsp. oil in medium skillet over medium-high heat. Add corn and red pepper; saute 5 minutes. Place in medium bowl; let cool. Stir in tomato, red onion, serrano chili, 2 Tbsp. lime juice, cilantro and ¹/₂ tsp. salt.
RINSE fish and pat dry with paper towels. Sprinkle both sides of fish lightly with adobo seasoning. Heat 2 Tbsp. oil in large nonstick skillet over medium-high heat. Add fish to hot oil. Cook, without turning, until golden brown on bottom, about 5 minutes. Turn fish. Reduce heat to low. Cover and cook 4 to 5 minutes or until internal temperate reads 145°F and fish flakes easily with fork.
BEAT avocado pulp in medium bowl with electric mixer on medium speed until smooth. Add 2 Tbsp. oil, 1 Tbsp. lime juice, ¹/₄ tsp. salt and pepper, beating until blended.
REMOVE fish from skillet and arrange on serving plates. Spoon avocado sauce next to fish. Top fish with salsa. Serve with lime wedges, if desired.

Serving size
(1/4 of recipe)

*Percent Daily Values are based on a 2,000 calorie diet