Best Salsa Skillet Halibut Recipes

Roasted Halibut Fillets with Salsa Verde image

Provided by Aida Mollenkamp

Time 20m

Yield 2 servings

Number Of Ingredients 8

3 tablespoons capers
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped parsley leaves
1 tablespoon chopped shallot
Juice of 1 lemon
Salt and pepper
2 (4 to 6-ounce) halibut fillets, roasted, using your favorite method

Steps:

In a mixing bowl, combine all the ingredients except the halibut. Spoon some of the salsa over the fish and serve.

Seared Halibut Tacos with Grapefruit-Avocado Salsa image

Provided by Martha Stewart

Number Of Ingredients 11

1 Ruby Red grapefruit, segmented and cut into 1-inch pieces
1 avocado, diced
2 tablespoons diced red onion
2 tablespoons chopped fresh cilantro, plus sprigs for garnish
1/2 jalapeno, seeded and finely chopped
1 tablespoon fresh lime juice
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
4 halibut fillets (4 ounces each), skin removed
8 corn tortillas
1 cup shredded Napa cabbage

Steps:

Make salsa: Combine grapefruit, avocado, onion, cilantro, jalapeno, and lime juice in a medium bowl. Season with salt and set aside.
Heat oil in a large skillet, preferably cast-iron, over medium-high heat. Season halibut generously with salt and pepper and sear, undisturbed, until golden brown, 2 to 3 minutes. Flip and continue cooking until golden and flaky, 2 to 3 minutes more. Remove and let cool slightly, then flake with a fork.
Toast tortillas over a gas burner, turning, until lightly charred, about 1 minute. Top with fish, salsa, and cabbage.

Pan-Seared Halibut with Salsa Verde image

Yield Serves 2

Number Of Ingredients 8

1 lemon
2 teaspoons drained capers
1/4 teaspoon minced garlic
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro sprigs
2 tablespoons chopped fresh parsley leaves
1/2-inch-thick halibut steaks with skin (about 1 pound total)
Garnish: lemon wedges

Steps:

Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.