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Pan Roasted Chipotle Halibut with Avocado Salsa
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5 from 10 votes

Pan-Roasted Chipotle Halibut with Avocado Salsa

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 2 people


For the Avocado Salsa:

  • 1 avocado diced
  • 1/4 medium-sized red onion diced
  • 1/2 jalapeno finely diced
  • juice of 2 limes (about 4 tablespoons)
  • 1/4 tsp. ground cumin
  • salt and pepper to taste

For the Halibut:

  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp chipotle chili powder
  • 1/4 tsp ground cumin
  • 2 [6-8oz] filets of Halibut or any white, flakey fish. Salmon also works!
  • 2 tbsp. avocado oil


  • Preheat oven to 375 degrees.

Make the Avocado Salsa:

  • 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.

Cook the Halibut:

  • In a small bowl, combine the salt, pepper, chipotle chili powder, and cumin. Toss to combine.
  • Pat the halibut filets dry then evenly distribute the seasoning mixture over the tops of the filets and rub the mixture into the fish so that it adheres well.
  • Heat the oil in a cast-iron skillet (or an oven-safe skillet) over medium-high heat. When oil is very hot, but not smoking, add the halibut (skin side down) to the skillet and sear for about 3 minutes.
  • 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 piece and it took 8 minutes, my husband's was 8oz and took 10 minutes)
  • Remove from oven and serve immediately topped with the avocado salsa.