20-Minute Pan-Seared Fish with Pomegranate Salsa
Ingredients
Pan-Seared Fish Ingredients:
- 4 filets cod or halibut (or another firm white fish)
- 1/2 teaspoon each: garlic powder, Kosher salt, freshly-cracked black pepper
- 1 tablespoon olive oil or butter
Pomegranate Salsa Ingredients:
- 1 cup POM-POMS fresh pomegranate arils
- 1/3 cup finely-chopped fresh cilantro
- 1/4 cup finely-chopped red onion
- 1 jalapeno, cored and finely-chopped
- juice of one lime
- pinch each of: ground cumin, Kosher salt and freshly-cracked black pepper
Instructions
- 1
To Make The Pan-Seared Fish:
- 2
Sprinkle the fish filets evenly on both sides with the cumin, salt and pepper. Set aside.
- 3
Heat oil (or butter) in a large sauté pan over medium-high heat until shimmering (or melted). Add the seasoned fish filets and cook for about 5 minutes on the first side, or until browned. Carefully flip the filets, and cook for 2-3 more minutes* or until the fish is cooked through. (I recommend preparing your salsa during while the fish cooks, to save time.)
5 min - 4
Transfer the fish to the serving plates, and top with the pomegranate salsa. Serve immediately.
- 5
To Make The Pomegranate Salsa:
- 6
Add all ingredients together in a large mixing bowl, and toss until evenly combined. Serve immediately, or cover and refrigerate for up to 24 hours.
