Fish Recipe For Pan Seared Fish With Pomegranate Salsa
This fish recipe for pan-seared fish with pomegranate salsa takes about 20 minutes and has spicy-sweet and savoury flavours. This is also one of my favourites. Pan-seared halibut (or cod, salmon, or whatever the market has to offer) with fresh pomegranate salsa, garlicky greens, and avocado. It’s a quick and simple dish to prepare, taking only around 20 minutes. It’s simple to change up the fish or greens depending on what you have on hand. It’s a great way to welcome the arrival of pomegranate season. Garlic butter fish recipe is another delicious mid-week meal.
Pomegranates make this dish
I’ll be the first to say that I’d rather skip the de-seeding and go straight for those adorable tiny cups of pre-seeded fresh pomegranate arils. I love having them on hand for healthful eating (hello, antioxidants and fibre). But, more importantly, I enjoy keeping them on hand to sprinkle on a variety of dishes this time of year. These vibrant tiny ruby-red “sprinkles” are excellent for adding a burst of sweetness to many kinds of meals, from salads to roasted vegetables to smoothies to butternut squash soup to desserts and more. For more fish recipes take a look at Hugh Fearnley-Wittingstalls river cottage recipes for fish.
They’re also an excellent foundation for quickly chopped salsa. To make the salsa, throw fresh pomegranate arils, red onion, cilantro, jalapeno, and lime juice together in a mixing bowl—season with salt and pepper (and, if desired, a pinch of cumin).
Spoon the salsa onto the fish once it’s ready to eat. Serve it with a huge salad or a big mound of fresh greens, and maybe a creamy avocado to bring it all together. Then you can enjoy this 20-minute dinner that is fresh, vibrant, feel-good, delicious, and stunning. It’s beautiful enough to serve for holidays or special occasions, but it’s also simple enough to make for the family after work on a Monday night. And I’m confident you’ll enjoy it every time.
Time to prepare: 12 minutes
Time to cook: 8 minutes
Total time: 20 minutes
Ingredients for pan seared fish
Four cod or halibut fillets (or another firm white fish)
Garlic powder, salt, and cracked black pepper, each 1/2 teaspoon
One tablespoon butter or olive oil
Ingredients for pomegranate salsa
One cup fresh pomegranate arils
1/3 cup fresh cilantro, finely chopped
1/4 cup red onion, finely chopped
One jalapeno, peeled and cut finely
One lime’s juice
Cumin, salt, and cracked black pepper, to taste
To make the pan seared fish, follow this method:
Cumin, salt, and pepper should be uniformly distributed on all sides of the fish filets.
In a large pan, heat the oil (or butter) over medium-high heat until it shimmers (or melted). Cook for about five minutes until browned on both sides before adding the seasoned fish fillets. Flip the fillets carefully and cook for another 2-3 minutes*, or until the fish is cooked through. (To save time, I recommend making your salsa while the fish is cooking.)
Place the pomegranate salsa on top of the fish on the serving dishes. Serve right away.
For pomegranate salsa, follow this recipe:
In a large bowl, add all of the ingredients and toss until equally incorporated. Serve immediately, or chill for one-day maximum.
The time it takes to cook can vary and depends on the type of fish you choose and the thickness of the filets.
This is served with a side of fresh avocado and garlicky kale, two of my favourite ingredients. Put a tablespoon of olive oil in a saute pan over medium-high heat to prepare the kale. Saute for 1 minute with a few thinly sliced garlic cloves. Then add a bunch of finely chopped kale (with tough stems removed) and cook for 2-3 minutes, stirring periodically, until softened.