Chef Justine Kelly’s Pan-Roasted Halibut with Orange Jicama Pomegranate Salsa

Chef Justine Kelly’s Pan-Roasted Halibut with Orange Jicama Pomegranate Salsa

Put a flavorful twist on traditional pan-roasted halibut with a juicy fruit salsa!


5 col

Serves: 2
Prep time: 15 minutes
Cook time: 10-15 minutes
Difficulty: Easy

Ingredients
(2) 6-ounce halibut filets
3/4 pound cauliflower florets, finely diced
1/2 pound jicama, peeled and finely diced
1 cup pomegranate seeds
1 orange, peeled and cut into 1/2” cubes
2 scallions, sliced thinly crosswise
1/3 cup fresh mint leaves, finely chopped
1/3 cup fresh cilantro, finely chopped
1 lime, zested and cut in half
2 tablespoons fried shallots
1 teaspoon sumac
5 tablespoons olive oil
(2) “Chef pinches” Himalayan salt*
(2) “Chef pinches” ground black pepper*
*A “chef pinch” refers to a 3-finger and thumb pinch of the ingredient for seasoning a dish, as opposed to a “home pinch” which is usually just 1-finger and thumb. Chefs aren’t shy about seasoning their dishes!

Directions

COOK THE HALIBUT:

1. Cut the skin off the halibut. Pat the halibut dry on both sides with a Bounty paper towel

Chef Tip: Patting the fish dry with a paper towel pulls out the moisture and will make the fish crisper once cooked.

2. Season both sides of the halibut with 1 “chef pinch” of salt and pepper

3. In a pan over medium-high heat, warm 1 tablespoon oil until hot. Add the halibut and cook 3 to 5 min per side until opaque and flaky

4. Set aside to rest while making the couscous

Chef Tip: To keep the fish intact, move it as little as possible. Let the fish sear and cook without touching, moving or checking it.

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CAULIFLOWER COUSCOUS:

1. In the same pan used to cook the fish and over medium-high heat, warm 1 to 2 tablespoons oil until hot. Add the cauliflower

2. Season with 1 “chef pinch” of salt and pepper and cook 5 minutes until tender

3. Remove from the heat, stir in the fried shallots and set aside

MAKE THE SALSA:

1. In a bowl, combine the jicama, orange, pomegranate seeds, scallions, mint, cilantro, lime zest and juice from half the lime

2. Add 1 to 2 tablespoons olive oil. Season to taste with salt and pepper

Chef Tip: Add the herbs last, right before plating. The acid in the salsa will make the herbs turn black.

PLATE THE DISH:

1. Place the cauliflower couscous on the plate and rest the halibut filet on top

2. Add 3-4 tablespoons of salsa over the halibut. Serve and enjoy!

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