½ cup Red Sun Farms Sweetpops Tomatoes, diced small
½ cup apple, diced small
¼ cup red pepper, diced small
¼ cup green pepper, diced small
4 (4 oz) portions (1" thick) fresh or thawed halibut with skin on one side
1 tsp kosher salt
1 tsp black pepper
¼ cup corn
¼ cup parsley, fresh chopped
¼ cup dill, fresh chopped (save 4 sprigs for presentation)
½ lemon, cut into wedges
Salt and pepper, to taste
Drizzle of olive or vegetable oil
1 tsp butter plus extra to coat pan
Prep Time: 20 min
Cook Time: 45 min
1 Preheat oven to 350° F. Wash and pat dry halibut with paper towel. Liberally coat with salt and pepper.
2 Preheat heavy frying pan to medium-high heat (cast iron or oven ready pan). Add 1 tbsp olive or vegetable oil to the pan. Add knob of butter for richness.
3 Place the coated fish skin side up and sear for 3 minutes or until a crust has formed. Carefully turn the fish onto the skin side and cook another 3 minutes until the skin has been seared.
4 Place pan in the oven on the middle rack and turn broiler onto high for 5 minutes to finish cooking the center of the fish and further brown the top.
5 To cook the salsa, preheat pan or griddle to medium heat and melt 1 tsp butter.
6 Sauté corn, add salt and pepper to taste, until corn is slightly charred.
7 Add diced apple, tomatoes, peppers, and parsley.
8 Add a drizzle of olive oil and toss until all ingredients are mixed thoroughly.
9 Place halibut flesh side up and top with salsa. Add a sprig of dill and a lemon wedge for presentation. Enjoy!
To learn more about Red Sun Farms, visit www.redsunfarms.com