06.07.16

Pan Roasted Chipotle Halibut with Avocado Salsa

I love pan roasting fish and it is definitely my preferred method of cooking fish in my home! It gives it a nice crispy sear while leaving the inside nice and flakey.  Halibut is always a good choice for a light and fresh weeknight meal, and I love enjoying it in the summer; however, it can sometimes be a little on the pricey side. I found mine on sale this week so I went for it but, if you don’t want to break the bank try this dish with some Salmon, Mahi-Mahi, or any white flakey fish instead! I love the heat from the chipotle with the nice cool avocado salsa over the top–the combination makes for a great summer dinner! Enjoy!

Pan Roasted Chipotle Halibut with Avocado Salsa
Serves 2
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
For the Avocado Salsa
  1. 1 avocado, diced
  2. 1/4 red onion, diced
  3. 1/2 jalapeno, diced fine
  4. juice of 2 limes
  5. 1/4 tsp. ground cumin
  6. salt and pepper, to taste
For the Halibut
  1. 2 (6-8oz) filets of Halibut
  2. kosher salt, to taste
  3. pepper, to taste
  4. about 1/4 tsp. chipotle powder
  5. about 1/4 tsp. ground cumin
  6. 2 tbsp. olive oil
Instructions
  1. Combine all of the avocado salsa ingredients in a bowl, stir to combine. Cover and place in refrigerator until ready to serve or just set aside until fish is cooked through.
  2. Preheat oven to 375 degrees.
  3. Season the tops of the halibut with kosher salt and pepper to taste. Then, evenly season the tops with the chipotle powder and ground cumin (depending on the size of your halibut, you can use more or less chipotle powder and cumin).
  4. Heat a cast iron skillet (or an oven safe skillet) over medium-high heat. Add oil to skillet and swirl the pan so that it is evenly coated. When oil is very hot, but not smoking, add the halibut (skin side down) to the skillet and sear for about 3 minutes.
  5. Carefully flip the fish over and place the skillet into the oven. Continue to cook for 8-10 more minutes, or until fish is cooked through and flakey, but not dry! (I had a 6oz peice and it took 8 minutes, my husbands was 8oz and took 10 minutes)
  6. Remove from oven and serve immediately topped with the avocado salsa.
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