photo cred: Spoon Fork Bacon
Happy Wednesday, everyone! I am so excited to share a recipe from my upcoming cookbook with you, The Paleo Foodie.
This pan-fried halibut was one of the first meals I made, when I started eating animal protein again, back in 2006. And it is still one of my favorites! It’s so quick to whip up, that it can even be made after a long work day. We especially love making this after a day at the beach. The avocado salsa is so refreshing!
Panfried Halibut with Avocado Salsa
Before we jump into the recipe, I want to remind you that for a limited time, if you pre-order The Paleo Foodie, you can get a free copy of my brand new eBook, “The Paleo Foodie Dinner Party: Impress your friends with the ultimate gourmet, healthy-eating menu”. Just email your pre-order receipt to paleodinnerparty@gmail.com.
You can read THIS post, to learn more about The Paleo Foodie Dinner Party!
Panfried Halibut with Avocado Salsa
INGREDIENTS
FOR THE AVOCADO SALSA:
2 scallions, chopped
1 small jalapeño, minced
1⁄4 cup/40 g cherry tomatoes, halved
1⁄4 cup/10 g cilantro, chopped 3 cloves garlic, minced
1⁄4 tsp sea salt
1⁄4 tsp pepper
1⁄8 tsp cumin
3 tbsp/45 ml fresh lemon juice
2 avocados, peeled and chopped
2 tbsp/30 g butter
sea salt and pepper
4 halibut filets, 4 oz/115 g each
- In a medium bowl, combine scallions, jalapeño, cherry tomatoes, cilantro, garlic, salt, pepper, cumin and lemon juice. Fold in avocados, taking care not to smash. Set aside.
- Heat a large frying pan over medium-low heat. Add butter. Generously salt and pepper the halibut. Once the butter is warm, cook the halibut until lightly browned, about 5 minutes.
- Flip and cook until the fish is cooked through, opaque and flakes easily, about 3 minutes.
- Top with avocado salsa and serve.
