Seared halibut with citrus-fennel salsa
Seared halibut with citrus-fennel salsa
Ingredients
For the Halibut
- 1 1/2 pounds halibut fillets, skin on or off, about 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Citrus-Fennel Salsa
- 1 fennel bulb, medium, trimmed, cored, and finely diced
- 1 navel orange, large, segmented and diced, juice reserved
- 1 ruby red grapefruit, large, segmented and diced, juice reserved
- 1/4 cup red onion, finely minced
- 1/4 cup fresh mint, packed, finely chopped
- 1/4 cup fresh parsley, packed, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Citrus-Fennel Salsa: In a medium bowl, combine the diced fennel, segmented and diced orange and grapefruit, minced red onion, chopped fresh mint, and chopped fresh parsley. Gently toss to combine.
⏱️ 10 min - 2
Add the extra virgin olive oil, fresh lime juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to the salsa mixture. Stir gently to combine all ingredients. Taste and adjust seasoning as needed. Set aside to allow flavors to meld while you prepare the halibut.
⏱️ 5 min - 3
Prepare the Halibut: Pat the halibut fillets very dry with paper towels. This is crucial for a good sear. Season both sides of each fillet evenly with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 4
Heat a large, heavy-bottomed skillet (cast iron or non-stick) over medium-high heat. Add 1 tablespoon of olive oil to the hot skillet. Once the oil is shimmering and just starting to smoke, carefully place the halibut fillets into the skillet, skin-side down first if applicable.
⏱️ 2 min - 5
Sear the halibut for 3 to 5 minutes per side, depending on the thickness of the fillets, until golden brown and cooked through. The fish should flake easily with a fork. For fillets with skin, sear skin-side down for 4-5 minutes until crispy, then flip and cook for another 2-3 minutes.
⏱️ 8 min•🌡️ 375°F - 6
Carefully transfer the seared halibut fillets to individual plates. Spoon a generous amount of the citrus-fennel salsa over each fillet. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Seared halibut with citrus-fennel salsa
Ingredients
For the Halibut
- 1 1/2 pounds halibut fillets, skin on or off, about 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Citrus-Fennel Salsa
- 1 fennel bulb, medium, trimmed, cored, and finely diced
- 1 navel orange, large, segmented and diced, juice reserved
- 1 ruby red grapefruit, large, segmented and diced, juice reserved
- 1/4 cup red onion, finely minced
- 1/4 cup fresh mint, packed, finely chopped
- 1/4 cup fresh parsley, packed, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Citrus-Fennel Salsa: In a medium bowl, combine the diced fennel, segmented and diced orange and grapefruit, minced red onion, chopped fresh mint, and chopped fresh parsley. Gently toss to combine.
⏱️ 10 min - 2
Add the extra virgin olive oil, fresh lime juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to the salsa mixture. Stir gently to combine all ingredients. Taste and adjust seasoning as needed. Set aside to allow flavors to meld while you prepare the halibut.
⏱️ 5 min - 3
Prepare the Halibut: Pat the halibut fillets very dry with paper towels. This is crucial for a good sear. Season both sides of each fillet evenly with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 4
Heat a large, heavy-bottomed skillet (cast iron or non-stick) over medium-high heat. Add 1 tablespoon of olive oil to the hot skillet. Once the oil is shimmering and just starting to smoke, carefully place the halibut fillets into the skillet, skin-side down first if applicable.
⏱️ 2 min - 5
Sear the halibut for 3 to 5 minutes per side, depending on the thickness of the fillets, until golden brown and cooked through. The fish should flake easily with a fork. For fillets with skin, sear skin-side down for 4-5 minutes until crispy, then flip and cook for another 2-3 minutes.
⏱️ 8 min•🌡️ 375°F - 6
Carefully transfer the seared halibut fillets to individual plates. Spoon a generous amount of the citrus-fennel salsa over each fillet. Serve immediately.
⏱️ 2 min