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!
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.
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.
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!