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Pan-Seared White Fish Fillet with Avocado Salsa

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Prep Time 15 minutes
Cook Time 8 minutes
Servings: 2
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Pan-Seared Fish:
  • - 2 thick-cut white fish fillets 6 oz each; Halibut, Cod, or Sea Bass
  • - 1.5 tbsp extra virgin olive oil
  • - 0.5 tsp garlic powder
  • - 0.5 tsp onion powder
  • - 0.25 tsp paprika or smoked paprika
  • - 0.5 tsp sea salt
  • - 0.25 tsp freshly cracked black pepper
  • - 1 fresh lime cut into wedges for serving
For the Zesty Avocado-Cucumber Salsa:
  • - 1 medium avocado ripe, diced into uniform cubes
  • - 0.5 cup English cucumber finely diced
  • - 0.25 cup red onion finely chopped
  • - 0.25 cup fresh cilantro finely chopped
  • - 1 large fresh lime juiced
  • - 1 tbsp extra virgin olive oil
  • - 0.25 tsp sea salt or to taste
  • - 0.125 tsp black pepper

Method
 

Prepare the Salsa:
  1. In a small bowl, combine diced cucumber, chopped red onion, and fresh cilantro. Pour in fresh lime juice and 1 tbsp extra virgin olive oil. Season with sea salt and black pepper; toss to mix. Gently fold in the avocado cubes last so they retain their shape. Set aside.
Season the Fish:
  1. Thoroughly pat the fish fillets bone-dry on all sides using paper towels. Mix garlic powder, onion powder, paprika, sea salt, and black pepper in a small dish. Evenly coat both sides of the fillets with the spice rub.
Pan-Sear the Fillets:
  1. Heat 1.5 tbsp extra virgin olive oil in a heavy skillet or cast-iron pan over medium-high heat until hot and shimmering. Place fillets in the pan and sear undisturbed for 4 to 5 minutes until a deep golden crust forms. Gently flip with a fish spatula and cook for another 3 to 4 minutes until opaque throughout (130°F–135°F internal temperature).
Plate & Serve:
  1. Transfer hot fillets to plates. Top generously with the chilled avocado-cucumber salsa. Drizzle warm olive oil pan juices over the top, garnish with cucumber slices and lime wedges, and serve immediately.

Notes

- Do Not Overcrowd: Ensure fillets have space in the pan to maintain crispness.
- Moisture Control: Thorough drying of the fish before seasoning is key to achieving a golden crust without sticking.
- Storage: Best enjoyed fresh. Leftover salsa can be refrigerated in an airtight container for up to 24 hours.