Pan-Seared Halibut with Citrus Salsa

This is one of those dinners that make January clean-eating not only less painful, but downright delicious.

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INGREDIENTS

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Pan-seared Halibut: Season fish on both sides with salt. Heat oil in a large non-stick saute pan until hot but not smoking.

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Lay fish in the pan presentation-side down (the prettier side) and sear undisturbed until golden, about 3 mins.

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Carefully flip and sear tor 2 mins, then reduce the heat to medium to finish cooking, about 3 more minutes, depending on the size of your filets.

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Citrus Salsa: Combine all the ingredients in a medium bowl and carefully toss together. To serve: Spoon the salsa over the top of the fish and enjoy!

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swipe up now to read more

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Eggplant Parmesan

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Pan-Seared Halibut with Citrus Salsa

This is one of those dinners that make January clean-eating not only less painful, but downright delicious.

INGREDIENTS

- Halibut fillets - Kosher salt - Canola or vegetable oil - Citrus Salsa - Grapefruit - Oranges - Fresh grated ginger - Lime zest - Chives - Extra virgin olive oil

Pan-seared Halibut: Season fish on both sides with salt. Heat oil in a large non-stick saute pan until hot but not smoking.

INSTRUCTIONS

Lay fish in the pan presentation-side down (the prettier side) and sear undisturbed until golden, about 3 mins.

Carefully flip and sear tor 2 mins, then reduce the heat to medium to finish cooking, about 3 more minutes, depending on the size of your filets.

Citrus Salsa: Combine all the ingredients in a medium bowl and carefully toss together. To serve: Spoon the salsa over the top of the fish and enjoy!

swipe up now to read more

Eggplant Parmesan

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