I’m obsessed with this Easy Pan-Seared Halibut & Peach Salsa! I’ve been putting this salsa on just about everything lately. Not only is it fresh, delicious and the perfect go-to healthy diner option, but it’s the perfect pairing. This dish is light, summery, and perfect for a special weeknight meal or al fresco entertaining. Just be sure to snack on the extra salsa with some chips! Time to get to cooking! Hope you love this summer recipe as much as we do!
How To Make Easy Pan-Seared Halibut & Peach Salsa
Here’s a video of how I made my Easy Pan-Seared Halibut & Peach Salsa! For another delicious fish recipe, check out my Lemon Garlic Sheet Pan Salmon recipe.
Ingredients – For The Spicy Peach Salsa
- 3 medium peaches, diced
- ½ small red onion, diced
- 2 mini cucumbers, diced
- 1 jalapeño, seeded, deveined and finely diced
- 1 Fresno chile, seeded, deveined and finely diced
- ¼ cup fresh cilantro leaves and 1-inch tender stems, chopped
- ¼ cup plus 2 tablespoons fresh lime juice (from about 3 medium limes)
- 2 tablespoons honey
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
Ingredients – For The Easy Pan-Seared Halibut
- 1 tablespoon Paprika
- 1 teaspoon Oregano
- 2 teaspoons Onion powder
- 2 teaspoons Garlic powder
- ¼ teaspoon Crushed red pepper flakes
- ½ teaspoon Chipotle powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 6-ounce halibut filets
- 3 tablespoons avocado oil, plus more as needed
- 1 tablespoon unsalted butter
- Steamed white rice, for serving (see note below)
- Cooked asparagus, for serving (optional – see note below)
Step-By-Step Recipe Method – For The Peach Salsa
- In a large mixing bowl, combine the peaches, onion, cucumbers, jalapeño, fresno chile, cilantro, lime juice, honey, salt, and cumin.
- Mix until well combined and set aside to marinate and develop flavor.
Tips
- This recipe makes additional salsa than what you’ll need for topping your fish! Trust me, you’ll thank me later! Store it in the refrigerator in an air tight container for up to 2 to 3 days and enjoy with chips.
- If you prefer a spicy salsa, you can add a serano pepper and leave the veins and seeds of the peppers intact. All personal preference!
Step-By-Step Recipe Method – For The Easy Pan-Seared Halibut
- In a small mixing bowl, add the paprika, oregano, onion powder, garlic powder, crushed red pepper, chipotle powder, salt, and pepper and stir to combine.
- Place the halibut filets on a large plate or baking sheet and pat both sides dry with a paper towel. Sprinkle the seasoning on all sides of the fish and use your hands to pat it in. Set aside.
- Heat a large pan over medium to medium-high heat. To avoid sticking, make sure that the pan is properly heated by splashing some water onto the surface. If the droplets dance across instead of evaporating, it’s ready!
- Add the oil and once shimmering, place the fish filets into the pan skin side down, working in batches if necessary. Add the butter and cook undisturbed until the skin is crispy and golden brown, about 3 to 4 minutes. Using a fish spatula or tongs, carefully flip the fish and cook until the fish is opaque and flaky, or until it reaches an internal temperature of 145°F, about 3 more minutes. Remove and set aside on a plate and let rest for a few minutes.
- Serve over white rice and top with heaping spoonfuls of the peach salsa.
Tips
- For the rice, I opted for a shortcut and used microwavable white rice. Popped it in while I was letting the fish rest. Doesn’t get easier than that! This dish is also delicious on a bed of brown rice, quinoa, and even orzo.
- For easy asparagus, toss in a large bowl with a generous drizzle of olive oil, salt, and pepper. Air fried at 400°F for 5 to 7 minutes. Alternatively, you can also place the prepped asparagus (with oil, salt, and pepper) on a large plate and drizzle with a tablespoon of water, then microwave for 1 to 2 minutes.