Pan-Seared Halibut With Avocado And Salsa Recipe

Name: Pan-Seared Halibut With Avocado And Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons Crisco Pure Canola Oil; 1 cup frozen corn or fresh; 1 cup red bell pepper chopped; 1 cup beefsteak tomato diced, or other large ripe tomato; 1/3 cup red onion finely chopped; 1 serrano chili finely chopped or very thinly sliced; 3 tablespoons fresh lime juice divided; 1/4 cup chopped cilantro; 3/4 teaspoon salt divided; 32 ounces halibut fillets; white fish fillets; Adobo All Purpose Seasoning with pepper; 2 avocados ripe; 1/4 teaspoon pepper; lime wedges

Servings: persons

6 tablespoons Crisco Pure Canola Oil
1 cup frozen corn or fresh
1 cup red bell pepper chopped
1 cup beefsteak tomato diced, or other large ripe tomato
1/3 cup red onion finely chopped
1 serrano chili finely chopped or very thinly sliced
3 tablespoons fresh lime juice divided
1/4 cup chopped cilantro
3/4 teaspoon salt divided
32 ounces halibut fillets
white fish fillets
Adobo All Purpose Seasoning with pepper
2 avocados ripe
1/4 teaspoon pepper
lime wedges

1
HEAT 2 tablespoons 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 tablespoons lime juice, cilantro and 1/2 teaspoon salt.
2
RINSE fish and pat dry with paper towels. Sprinkle both sides of fish lightly with adobo seasoning. Heat 2 tablespoons 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 145u00b0F and fish flakes easily with fork.
3
BEAT avocado pulp in medium bowl with electric mixer on medium speed until smooth. Add 2 tablespoons oil, 1 tablespoon lime juice, 1/4 teaspoon salt and pepper, beating until blended.
4
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.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons Crisco Pure Canola Oil, 1 cup frozen corn or fresh, 1 cup red bell pepper chopped, 1 cup beefsteak tomato diced, or other large ripe tomato, and more.

Yes, Pan-Seared Halibut With Avocado And Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pan-Seared Halibut With Avocado And Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions