INGREDIENTS
PAN-SEARED FISH INGREDIENTS:
- 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
POMEGRANATE SALSA INGREDIENTS:
- 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
INSTRUCTIONS
TO MAKE THE PAN-SEARED FISH:
- Sprinkle the fish filets evenly on both sides with the cumin, salt and pepper. Set aside.
- 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.)
- Transfer the fish to the serving plates, and top with the pomegranate salsa. Serve immediately.
TO MAKE THE POMEGRANATE SALSA:
- 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.
NOTES
*Cooking time will vary according to the kind of fish you use and the thickness of the filets.
**I served this with a side of fresh avocado and garlicky kale — two of my faves. To make the kale, just heat a tablespoon of olive oil in a sauté pan over medium-high heat. Add a few thinly-sliced gloves of garlic, and sauté for 1 minute. Then add in a bunch of roughly chopped kale (tough stems removed) and sauté, tossing occasionally, for 2-3 minutes until softened. So delicious!!
