Name: Pacific Halibut with Pomegranate Relish and Lemony Roasted Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 (6-ounce) Pacific halibut filets, defrosted; 1 medium head broccoli, chopped into florets; 2 tablespoons extra-virgin olive oil, divided; Juice of 1 lemon, divided; Salt and pepper; 1 cup pomegranate seeds; 2 tablespoons fresh parsley, roughly chopped; High-heat cooking oil (such as canola, grapeseed, or vegetable)

A Bright and Beautiful Pacific Halibut Recipe

This easy recipe for pan-fried pacific halibut with pomegranate relish will make your heart (and belly) sing its praises. Pacific halibut is a great high protein fish, bringing 30g of protein and only 1g of fat per 6-ounce serving — making it perfect for improving satiety and keeping you full for longer.

The Pacific halibut is topped with a beautiful pomegranate seed relish, bringing both a sweet and zesty spin to its mild flavor. Pomegranate also brings a boost of antioxidant-rich nutrients, like vitamin C and anthocyanins that provide their deep red color.

And to make it a full meal, roasted broccoli makes a perfect pair for this dish, bringing loads of fiber, vitamin C, and antioxidants called sulforaphanes that help protect against cardiovascular disease and inflammation. The rich flavor of roasted broccoli is a delicious complement to the juicy, herbaceous pomegranate relish.

About Brooke Scheller, DCN, CNS:

Dr. Brooke Scheller is a Doctor of Clinical Nutrition and Board Certified Nutrition Specialist. She specializes in functional nutrition to support gut health, mood and mental health, and alcohol use. Dr. Brooke has over 12 years of training and experience in nutrition and functional medicine and has worked with both individuals and large organizations building nutrition programs to scale. She is also the founder of Condition Nutrition, a nutrition consultancy working with start up organizations in personalized nutrition, supplements, and health-tech.

Print Recipe

Pacific Halibut with Pomegranate Relish and Lemony Roasted Broccoli

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

20 minutes

Total time

30 minutes

Yield

2 servings

Ingredients

2 (6-ounce) Pacific halibut filets, defrosted
1 medium head broccoli, chopped into florets
2 tablespoons extra-virgin olive oil, divided
Juice of 1 lemon, divided
Salt and pepper
1 cup pomegranate seeds
2 tablespoons fresh parsley, roughly chopped
High-heat cooking oil (such as canola, grapeseed, or vegetable)

Instructions

1. Preheat the oven to 400F.

2. Toss broccoli on a rimmed baking sheet with 1 tablespoon of extra-virgin olive oil, salt, pepper, and juice of ½ lemon. Roast in the oven for about 15 minutes, or until desired doneness.

3. In a small bowl, combine the pomegranate seeds, fresh parsley, remaining olive oil, and remaining lemon juice to create the pomegranate relish. Mix well and set aside.

4. Use a tea towel or paper towel to pat halibut dry, then season both sides with salt.

5. Heat a medium skillet over medium-high heat, then add just enough cooking oil to cover bottom of skillet. Once oil begins to shimmer, carefully place halibut fillets into pan. Cook for 6 to 8 minutes total depending on thickness of fillet, flipping halfway through. Fish is medium-done when internal temperature reaches 130F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork. Add an extra minute or two of cook time if needed.

6. To plate, place halibut fillet on the plate and spoon pomegranate relish on top. Serve with roasted broccoli on the side.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Pacific Halibut with Pomegranate Relish and Lemony Roasted Broccoli

A Bright and Beautiful Pacific Halibut Recipe

Pacific Halibut with Pomegranate Relish and Lemony Roasted Broccoli

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