Jupiter Executive Chef Chris Varner shares a summer-inspired halibut recipe topped with a fresh peach salsa featuring ripe peaches, avocado, peppers, and citrus. Light, colorful, and packed with seasonal flavor, it’s an easy choice for warm-weather dining.
Seared Halibut with Summer Peach Salsa
Seared halibut topped with a fresh summer peach salsa featuring ripe peaches, avocado, peppers, and lime juice for a light, seasonal meal.
Equipment
- Chef's Knife
- Cutting Board
- mixing bowl
- Measuring spoons
- Spoon or spatula
- Paper towels
- Oven-safe sauté pan or skillet
- Tongs or fish spatula
- Baking Sheet (if transferring fish from pan to oven)
- Refrigerator
Ingredients
Halibut
- 2 6–8 oz. halibut fillets
Summer Peach Salsa
- 2 white peaches diced
- 3 yellow peaches diced
- 1 jalapeño pepper seeds removed and diced
- 1 red bell pepper diced
- 1 shallot minced
- 1 avocado diced
- 1 vine-ripened tomato diced
- 2 sprigs scallions thinly sliced
- 1 Tbsp honey
- Drizzle of good olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp lime juice
- Salt and pepper to taste
Instructions
Prepare the Peach Salsa
- In a medium bowl, combine the white peaches, yellow peaches, jalapeño, red bell pepper, shallot, avocado, tomato, scallions, honey, olive oil, apple cider vinegar, lime juice, salt, and pepper.
- Mix gently until all ingredients are evenly combined.
- Cover and refrigerate for at least 2 hours to allow the flavors to develop.
Prepare the Halibut
- Preheat the oven to 325°F.
- Pat the halibut fillets dry with paper towels.
- Brush the fish lightly with olive oil and season with salt and pepper or Blackened Redfish Seasoning.
Cook the Halibut
- Heat a sauté pan over medium-high heat and add a small amount of olive oil.
- Place the halibut in the hot pan and sear for 2 minutes.
- Carefully flip the fillets and transfer the pan to the oven, or move the fish to a baking sheet if needed.
- Bake for 8–10 minutes, or until the fish is cooked through but still moist.
Finish and Serve
- While the fish is cooking, remove the peach salsa from the refrigerator and allow it to come closer to room temperature.
- Transfer the halibut to serving plates.
- Spoon the peach salsa generously over the top of each fillet.
- Serve with rice, quinoa, spinach, or your favorite vegetables.
Tried this recipe?Let us know how it was!
