Pan Fried Halibut with Jalapeno Corn Salsa

Prep Time
25 minutes
Cook Time
10 minutes
Servings
4

About this Recipe

Summer is calling and it has the most perfect Jalapeno Corn Salsa for your favorite Fish Fixe Fish!  Down here in Texas, we love this time of year.   The harvest is ripe and sweet corn and fresh jalapenos dominate the aisles of our favorite grocers.  The combination of the two is truly noteworthy.  The sweet, milkiness of the corn tames down the heat from the jalapeno peppers and the addition of julienned onions make the perfect coating for the star of the show – Pan Fried Fish Fixe Halibut!  For those of you keeping the summer bod in mind, you can most certainly pan sear the Halibut in lieu of frying but just know that you will be missing out.  The crispy texture soaks in all of the goodness – especially the finishing touch of lemon juice and diced avocado.  We’ve got this recipe on repeat and we think you will too!

Preparing your Ingredients

Prep your Halibut: Thaw (4) portions of Fish Fixe Halibut, dry thoroughly and season with Fish Fixe seasoning (salt, pepper and garlic powder will suffice if you do not have our seasoning)

Prepare your veggies:  The texture of the salsa is key so you will want to thinly slice (julienne) both the jalapenos and the onion so that they pair well together. 

How to Pan Fry Halibut

Halibut is a mild, flaky white fish that is absolutely delicious and lends itself to just about any flavor and cooking method.  We like to pan fry Halibut because the coating helps to keep the fish from overcooking and drying out.  Halibut does not have a very high oil content so it will tend to dry out quicker than many of our other seafood proteins.  In this pan-fried Fish Fixe Halibut recipe we season the Fish Fixe Halibut prior to dusting it with flour.  Now, the Cajun influence that lurks in the Fish Fixe Kitchen would say that the flour needs to be seasoned as well, but since we topped our pan-fried Halibut with the most delicious Jalapeno Corn Salsa we only seasoned the fish – not the flour.  To pan fry the Halibut, first coat with Fish Fixe Seasoning, then dredge the portion in flour and shake the portion to remove any excess.  In a heavy bottomed pan, add about ½ inch of avocado oil or vegetable oil to 350º.  Test your oil by flicking just a bit of water into the pan.  If the water “pops” your oil is ready.  Place the Halibut portions in the pan.  The key here is to not crowd the pan so the oil stays at proper temperature and the Halibut cooks evenly.  After 3 to 4 minutes when the Halibut has a nice light brown color, flip the fish with tongs and continue cooking on the opposite side for about 3 minutes.

How Do I Know When the Halibut is Cooked?

You will know when the Halibut is cooked, when the Halibut is firm to touch or rigid when picked up by the tongs or the internal temperature is about 145 degrees.  You can also remove a portion from the oil and “flake” the fish with a fork.  If the inside is flaky and white – your Halibut is done!  Keep in mind that the Halibut will continue to cook for a few minutes once removed from the pan!

Ingredients

You will need (4) 6 oz portions of Fish Fixe Halibut
  • ½ c almond flour (can sub for white flour)
  • (2) seeded jalapeños, julienned
  • 1 ½ c of thinly sliced white or yellow onion
  • 1 c fresh corn
  • 4-5 cloves of fresh garlic, chopped
  • 1 tbsp Lemon juice
  • ½ c avocado, diced
  • ¼ c cilantro
  • Salt and pepper to taste
  • 4 tbsp avocado oil
  • 1 tsp olive oil

Directions

  1. Prep Fish Fixe Halibut by thawing and patting dry with a paper towel
  2. Remove the seeds from two jalapeños and slice thinly (can sub poblano for lower heat)
  3. Spread the jalapeño strips in a non-stick pan and cook on high heat, without stirring, until lightly charred
  4. Add olive oil and thinly sliced yellow onion
  5. Cook on medium heat until the onion is lightly browned
  6. Add fresh corn and fresh chopped garlic and continue cooking for 2-3 minutes.  Remove from heat and set aside
  7. Season Halibut fillets with fresh ground salt and pepper and coat with flour
  8. In two separate pans, bring 2 tbsp of avocado oil to high heat
  9. Add two fillets to each pan and cook until browned on the bottom, about 3 minutes, then flip
  10. Cook until fillets are white throughout, then finish with a squeeze of lemon
  11. Return to corn salsa and fold in lemon juice, diced avocado and cilantro – add salt and pepper to taste
  12. Spoon salsa over Halibut and serve

Recipe Notes

To make salsa into more of a sauce – add 2 tbsp. of butter and a splash of white wine while adding in the corn

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