Pan Seared Halibut with Avocado and Tomato Salsa

Pan Seared Halibut with Avocado and Tomato Salsa

Recipe by Doug DiPasquale, Holistic Nutritionist

Fish is possibly the best of the health foods, although it is rarely recognized as such. The mineral content that is sorely lacking in our modern diets is all readily available from seafood. The high levels of Omega 3 fatty acids, also generally deficient in our North American diets, make fish a healthy addition to our dinner tables. Recent concerns with metal and toxin levels in fish are justified but can be avoided by choosing wild-caught, deep ocean fish and avoiding fresh water or shore line dwellers unless you know it comes from a clean source. Always avoid farmed fish if it can be helped.



4 5
oz. pieces of wild caught halibut, skin removed
Ripe avocados, cubed
Roma tomatoes, cubed
1 ½
a lime juice
Tbsp Ground cumin
Tbsp Organic olive oil
Unrefined sea salt to taste
Fresh cracked white pepper to taste


Step 1

Preheat oven to 325 degrees F.

Step 2

Sprinkle unrefined sea salt and pepper liberally to both sides of the fish. Heat a cast iron pan on the stove top on medium heat. When hot, pour in olive oil and add fish to the pan, skin side up.

Step 3

Allow fish to brown in the pan for 2 -3 minutes without moving. Transfer pan to the oven.

Step 4

In a bowl, mix together avocado, tomato, lime juice, cumin and salt. Set aside.

Step 5

Once fish is cooked (cook times will vary, however the fish should be firm to the touch but still quite moist in the middle), remove pan from oven. Carefully remove the fish from the pan and onto the plates.

Step 6

Spoon avocado mixture onto the fish and serve.

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