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Alaskan Halibut with Tomato Avocado Salad

  • Author: One Lovely Life
  • Yield: about 4 servings. 1x


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.



For the Halibut:

  • 11 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
  • 24 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


For the halibut:

  1. 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.
  2. 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:

  1. 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.