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Pan-Seared Halibut with Husk Cherry Salsa
A short rest lets the husk cherries and tomatoes release their juices into a lime dressing. Spoon that fresh salsa over pan-seared halibut just before serving.
- Total
- 35 minutes
- Serves
- 4 servings
Let the salsa make its own dressing
Salt and lime draw juice from the fruit as it rests. Keep that liquid with the salsa; it is part of the finish for the fish.
At the table
Serve on shallow plates with rice or another side to catch the salsa juices.
The full recipe
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Pan-Seared Halibut with Husk Cherry Salsa
Golden halibut fillets with a fresh husk cherry, tomato, lime and serrano salsa.
Ingredients
- 2 cups husk cherries husks removed, rinsed; about 9 oz
1 cup cherry tomatoes halved; about 5 1/2 oz- ⅓ cup chopped shallot
- ¼ cup chopped cilantro leaves
- 3 tablespoons fresh lime juice
- 1 teaspoon honey
- 2 tablespoons olive oil divided
- 1 ½ teaspoons kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 1 small serrano chile minced
- 4 6-oz fillets skinless halibut
Instructions
- Halve or quarter the husk cherries and put them in a bowl with the tomatoes, shallot, cilantro, lime juice, honey, 1 tablespoon oil, 1 teaspoon salt, 1/4 teaspoon pepper and serrano. Toss gently and leave for about 20 minutes while the juices collect.
- Heat the remaining tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Pat the halibut dry and season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cook the halibut for about 3–4 minutes per side, until golden and the thickest part reaches 145°F. Adjust the cooking time for the thickness of the fillets.
- Serve the fish with the salsa and some of its juices spooned over the top.
Notes
If husk cherries are unavailable, use 3 cups cherry tomatoes in total for the salsa.
Check the thickest part of the fish for 145°F.