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.
