Panfried Halibut with Grapefruit & Mango Salsa
Meaty pan fried halibut with a crispy top and served with a fresh, citrusy and sweet salsa that brightens up this super flavorful, healthy dinner.
Servings 4 people
- 4 one inch thick fillets of wild halibut
- salt and pepper to season (maybe 1/4 - 1/2 tsp of each for all 4 pieces)
- drizzle of sunflower or grapeseed oil for the pan
FOR THE SALSA
- 1 mango , peeled and diced
- 1 large grapefruit (or 2 small), peeled, segmented, and diced
- 1/2 red onion , diced
- 1/2 jalapeno , minced
- 1/2 bunch cilantro , chopped fine
- juice of 1 lime
- salt and pepper to taste (about 1/4 tsp of each to start and go from there)
Take the halibut out of the fridge and let it come to room temperature for 30 mins or so. Pat the fillets dry with paper towel. Season with salt and pepper.
Make the salsa. Combine all the salsa ingredients into a bowl, stir and season with salt and pepper to taste. Set aside.
Heat your oven to 350 degrees.
Heat a large skillet to med-high heat. A heavy bottomed stainless steel or ceramic pan works best. You might need 2 medium pans instead depending on how big your fillets are. You must make sure that the fillets are not crowded in the pan or they wont get a nice sear or crust on them.
When the pan, or pans, are nice and hot, drizzle some oil into the pan just so it has a thin layer. When the oil starts to shimmer and smoke slightly, place a fillet , skin side down, in the pan laying it down in the pan away from you.
Don't touch it! You will want to, but don't. Wait 3 mins and then try to lift the fish. If it lifts easy, flip it over. If it doesn't release easy, let it be for another min then try again. Don't poke at it or it could break up.
Once the fish is flipped onto its flesh side, throw the pan in the oven for 4 - 6 mins per 1/2 inch thickness. We cooked the fillet in the pictures of this post for 8 mins.
Remove from the oven, place on plates, top with salsa and serve immediately.