Pan-Roasted Chipotle Halibut with Avocado Salsa
Servings: 2 people
Ingredients
For the Avocado Salsa:
- 1 avocado, diced
- 1/4 medium-sized red onion, diced
- 1/2 jalapeño pepper, finely diced
- juice of 2 limes (about 4 tablespoons)
- 1/4 teaspoon ground cumin
- salt and pepper
- freshly ground black pepper, to taste
For the Halibut:
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon ground cumin
- 2 (6- to 8-ounce) halibut filets
- 2 tablespoons avocado oil
Instructions
- Preheat the oven to 375℉.
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 to 10 more minutes, or until fish is cooked through and flakey, but not dry!
- Remove from oven and serve immediately topped with the avocado salsa.