Pan-Seared Halibut with Avocado and Salsa
Prep Time: 30 min
Cook Time: 15 Min
Serves 4 Servings
Difficulty Easy
Ingredients
- 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
Directions
- 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.
