Homemade 20-Minute Pan-Seared Fish with Pomegranate Salsa
- Yield 4
- Prep 12 minutes
- Cook 8 minutes
- Total 20 minutes
Homemade 20-Minute Pan-Seared Fish with Pomegranate Salsa is a dinner recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 4 filets cod or halibut (or another firm white fish)
- 1/2 teaspoon each: garlic powder, Kosher salt, freshly-cracked black pepper
- 1 tablespoon olive oil or butter
- 1 cup POM-POMS fresh pomegranate arils
- 1/3 cup finely-chopped fresh cilantro
- 1/4 cup finely-chopped red onion
- 1 jalapeno, cored and finely-chopped
- juice of one lime
- pinch each of: ground cumin, Kosher salt and freshly-cracked black pepper
Method
Scatter the fish filets evenly on both sides with the cumin, salt and pepper. Keep nearby.
Warm oil (or butter) in a large sauté pan over medium-a hot burner until shimmering (or melted). Tip in the seasoned fish filets and cook for about 5 minutes on the first side, or until browned. Carefully flip the filets, and cook for 2-3 more minutes* or until the fish is cooked through. (It is worth preparing your salsa during while the fish cooks, to save time.)
Move the fish to the serving plates, and top with the pomegranate salsa. Plate while it is hot.
Tip in all ingredients together in a large mixing bowl, and toss until evenly combined. Plate while it is hot, or cover and refrigerate for up to 24 hours.
