Bright, bold, and bursting with flavor—these dishes take summer produce to delicious new heights.
Looking for a way to use up that gorgeous summer produce from the farmer’s market, your CSA box, or your own backyard garden? This Pan-Seared Halibut with Smoked Jalapeño & Pineapple-Strawberry Salsa recipe is fresh, fruity, and light—perfect for warm evenings and ideal for impressing the family (or guests) without breaking a sweat. Pair with the Strawberry, Raspberry & Rhubarb Crumble for dessert.
Pan-Seared Halibut with Smoked Jalapeño & Pineapple-Strawberry Salsa
Serves: 4
Prep time: 25 minutes
Cook time: 15–20 minutes
Ingredients:
- 1 lb. Alaskan halibut (or cod, mahi-mahi, or other firm white fish)
- 1 jalapeño
- ½ pineapple
- 15 strawberries, diced
- 1 avocado, diced
- 1 red onion, finely diced
- 1 bunch green onions, chopped
- 1 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 Tbsp butter
- 3 Tbsp olive oil
- 2 tsp ground cumin
- Salt & pepper, to taste
Instructions:
- Marinate the Fish
Cut halibut into serving portions and place in a Ziploc bag. Add 1½ Tbsp olive oil, ¼ cup chopped cilantro, a pinch or two of cumin, and salt and pepper. Seal and gently massage to coat. Refrigerate until ready to cook. (Tip: Keep fish cold until the moment you’re ready to sear—it helps keep the texture firm and flaky.) - Make the Smoked Salsa
Soak a handful of wood chips (if you have them) and heat your grill to medium. Wrap the chips in foil to create a pouch and poke a few holes—instant smoker! Slice pineapple into spears and lightly oil it along with the whole jalapeño. Grill on the cooler edge of the grill to smoke and soften (about 10–15 minutes). Dice the smoked fruit, jalapeño, and remaining ingredients. Combine with lime juice and cilantro. (Place diced ingredients in a strainer while prepping to prevent the salsa from getting too watery.) - Cook the Halibut
Heat a skillet over medium-high. Add 1 Tbsp butter and 1 Tbsp olive oil. Once hot and shimmering, place the fish gently in the pan—it should sizzle. Sear 3–4 minutes per side until golden brown. Transfer to a 400°F oven and roast for 4–5 more minutes until cooked through. - Serve
Top the fish with a generous spoonful of salsa. Serve with jasmine rice, in warm tortillas, or over greens for a lighter option.
Indoor/Outdoor Entertainment
Whether you are entertaining inside or out, our melamine dinnerware will accent your food or party theme. Make your picnics or BBQ’s fun or choose to use the plates as everyday dinnerware.
