20-Minute Pan-Seared Fish with Pomegranate Salsa
Total Time
20 minutes
Prep Time
12 minutes
Cook Time
8 minutes
Rating
5 out of 5 stars
(5)
Ingredients
4 servings
- 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
- 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
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Preparation
Step 1
To Make The Pan-Seared Fish:
Step 2
Sprinkle the fish filets evenly on both sides with the cumin, salt and pepper. Set aside.
Step 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.)
Step 4
Transfer the fish to the serving plates, and top with the pomegranate salsa. Serve immediately.
Step 5
To Make The Pomegranate Salsa:
Step 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.
Step 7
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