Halibut Steaks with Pico de Gallo
You’ve never had a fish dish quite like this one. Our Halibut Steaks with Pico de Gallo recipe offers such a satisfying flavor combination, that we dare you to try not going back for more. Thankfully, this recipe for halibut clocks in at just 270 calories, so an extra bite or two won’t break the scale. This Mexican-inspired halibut recipe combines juicy, seasoned halibut fillets with Southwestern favorite, pico de gallo, to transport your taste buds to a seaside fishing village in a world far away from your own. Vine ripe tomatoes, fresh cilantro, garlic, and lime really help to make the flavors of the fish come alive.
Recipe type: Seafood
Cuisine: Mexican Inspired
- For the halibut steak
- 4 (8-ounce) skinless, boneless halibut fillets
- ¼ kosher or sea teaspoon salt
- ¼ teaspoon black pepper
- 1-1/2 tablespoons olive oil
- 1 tablespoon lemon or lime juice (about half a lemon or large lime)
- For the pico de gallo
- 3 plum (Roma) tomatoes, diced
- 1 jalapeno or green bell pepper, diced
- 1 clove garlic, minced
- ½ cup chopped parsley or cilantro
- 1 tablespoon freshly squeezed lemon juice or lime juice
- ⅛ teaspoon kosher or sea salt
- Combine the ingredients for the pico de gallo, and set aside.
- Heat oil over medium heat until shimmering, careful not to allow it to get to the smoking point. Salt and pepper fish on both sides.
- Cook fish for 3 to 4 minutes until fish is golden brown on bottom. Flip, and cook for an additional 3-4 minutes or until golden brown and cooked through. Squeeze the lemon/lime juice over the fish.
- Serve with the pico de gallo on top or on the side.