Pan-Seared Halibut with Avocado and Salsa
Ingredients
- 6 tbsps. Crisco® Pure Canola Oil
- 1 cup fresh or frozen corn
- 1 cup chopped red bell pepper
- 1 cup diced beefsteak tomato or other large ripe tomato
- 1/3 cup finely chopped red onion
- 1 serrano chili, finely chopped or very thinly sliced
- 3 tbsps. fresh lime juice
- 1/4 cup chopped cilantro
- 3/4 tsp. salt
- 4 (6 to 8 oz.) fresh halibut fillets or other fresh firm white fish fillets, such as cod or haddock, each 1 inch thick
- Adobo all-purpose seasoning with pepper
- 2 ripe avocados
- 1/4 tsp. pepper
- Lime wedges
Directions
- Step 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.
- Step 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 145°F and fish flakes easily with fork.
- Step 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.
- Step 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.
Serving size
(1/4 of recipe)
- Calories 550
- Calories from Fat340g
- Total Fat 38g
- Saturated Fat 4g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 85mg
- Sodium 560mg
- Potassium 0mg
- Total Carbohydrates 22g
- Dietary Fiber 9g
- Sugars 5g
- Protein 36g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet