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–+ servings
Celebrate summer flavors with seared halibut and a fresh peach salsa made with ripe fruit, avocado, and peppers. This bright, easy-to-prepare dish is perfect for warm-weather dining.
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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.
Prep Time20 minutes
Active Time10 minutes
Marinating2 minutes
Course: Main Course
Cuisine: American
Yield: 2 people

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

Materials

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.