Pan Seared Halibut with Pomegranate Salsa

Name: Pan Seared Halibut with Pomegranate Salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 4 Wild Pacific Halibut fillets; 2 tbsp olive oil; 1 tsp garlic powder; ½ tsp smoked paprika; Salt and pepper, to taste; Lemon wedges, for serving; 1 cup pomegranate seeds; ¼ cup red onion, finely diced; ¼ cup fresh cilantro or parsley, chopped; 1 tbsp fresh mint, chopped (optional); 1 tbsp olive oil; 1 tbsp lime juice (or lemon juice); Pinch of salt and pepper

The salsa comes first: pomegranate seeds with finely diced red onion, cilantro, a little mint, olive oil, lime juice, salt and pepper, set aside while the flavors come together. Wild Pacific halibut patted dry, seasoned with garlic powder and smoked paprika, then seared three to four minutes a side to 130 to 135°F. Salsa spooned over.

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Raw halibut fillets on a plate with lemon and herbs on a marble background

Wild Pacific Halibut

6oz portion

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Pan Seared Halibut with Pomegranate Salsa

Declan Chapin, Premier Catch

Servings

Prep Time

15 minutes

Cook Time

5 minutes

Cuisine

Mexican-Inspired

Ingredients

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4 Wild Pacific Halibut fillets
2 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
Salt and pepper, to taste
Lemon wedges, for serving

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1 cup pomegranate seeds
¼ cup red onion, finely diced
¼ cup fresh cilantro or parsley, chopped
1 tbsp fresh mint, chopped (optional)
1 tbsp olive oil
1 tbsp lime juice (or lemon juice)
Pinch of salt and pepper

Directions

In a medium bowl, combine pomegranate seeds, red onion, cilantro, mint (if using), olive oil, lime juice, salt, and pepper.
Mix well and set aside to let the flavors meld.
Pat halibut fillets dry with paper towels.
Season both sides with garlic powder, smoked paprika, salt, and pepper.
Heat olive oil in a large nonstick skillet over medium-high heat.
Sear halibut fillets for 3–4 minutes per side, until golden and cooked through (internal temp 130–135°F).
Plate the halibut and top with pomegranate salsa.
Serve with lemon wedges for extra brightness.

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