Description
This recipe will work well with any white fish–halibut, cod, tilapia, etc. We find halibut and cod stay together best and have the most pleasing texture. As for the Tomato-Avocado salad, feel free to change it up by adding a bit of grilled corn or some crumbled bacon.
Ingredients
Scale
For the Halibut:
- 1 – 1 1/2 lb. halibut fillets, thawed if frozen and patted dry
- 1/3 cup arrowroot flour
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- avocado or olive oil
For the Avocado-Tomato Salad:
- 1 heaping cup diced tomatoes
- 1 avocado, diced
- 2–4 Tbsp fresh basil, minced or thinly sliced
- salt and pepper, to taste
- olive oil (about 1 tsp)
- balsamic vinegar (about 1 tsp)
- optional for variations: a bit of grilled corn or crumbled cooked bacon
Instructions
For the halibut:
- Combine arrowroot, salt, garlic powder, onion powder, and paprika on a plate and stir with a fork until well combined. Pat halibut fillets dry with a paper towel. Lightly dredge each fillet in the flour mixture on both sides, shaking off any excess.
- Heat a big drizzle of oil in a medium sauté pan over medium-high heat. When the oil is hot, add halibut (working in batches if necessary so you don’t overcrowd the pan). Cook over medium-high heat for 3-5 minutes per side, or until the fish is cooked through and opaque in the middle. Transfer to a plate to cool slightly.
For the Avocado-Tomato Salad:
- gently stir together tomatoes, avocado, and basil with olive oil, balsamic vinegar, and a pinch of salt and pepper. Divide salad among the halibut fillets and serve immediately.