Pan Seared Halibut with Avocado Salsa
- Adra Kusnirova
- Aug 7
- 2 min read
Updated: Aug 13
Recipe & Photos by Gina Hansen, @the_chubby_home_chef
A bright, fresh, and flavorful dish perfect for summer—this seared halibut is topped with a creamy, zesty avocado salsa and finished with crisp sliced radish for the perfect bite.
Serves: 2
Ingredients
For the Halibut:
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp chili powder
For the Avocado-Jalapeño Salsa:
1 ripe avocado, cubed
1/2 jalapeño, finely diced (remove seeds for less heat)
1/4 small red onion, finely diced
1 Tbsp fresh cilantro, chopped
Juice of 1 lime
Salt & pepper, to taste
Garnish:
2–3 radishes, thinly sliced
Instructions
Prep the Halibut: Pat the halibut fillets dry with a paper towel. Rub both sides with olive oil, then season with salt, pepper, garlic powder, and chili powder.
Cook the Halibut: Heat a non-stick skillet over medium-high heat. Once hot, add the fillets. Sear for about 4 minutes per side, or until the fish is golden and flakes easily with a fork.
Make the Salsa: While the fish is cooking, combine the diced avocado, jalapeño, red onion, and chopped cilantro in a small bowl. Squeeze in the lime juice and season with salt and pepper to taste. Gently stir to combine.
Assemble & Serve: Plate the halibut and top generously with the avocado-jalapeño salsa. Garnish with fresh radish slices for a crisp finish.
Is wild Alaskan halibut worth the money?
Once you eat wild Alaskan halibut, it's hard to go back to any other white fish. It sits on a pedestal for fish eaters and is sustainably harvested from pristine, glacial-fed waters.
However, compared to other types of white fish like haddock, walleye, bluegill, farmed tilapia, cod, or others, Alaskan halibut can be relatively expensive due to its high quality and small-boat fisherman sourcing.
So, what makes wild Alaskan halibut worth it?
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