Name: Simple Seared Pacific Halibut with Raw Summer Veggie Salad
Prep time: 45 min
Cook time: 6 min
Total time: 51 min
Yield: 4
Ingredients: 4 (6 oz.) portions Pacific halibut; 2 medium ears of fresh sweet corn, kernels cut from the cob; 1 pint container cherry or grape tomatoes, halved; 2 zucchinis, quartered lengthwise then cut into ½-inch sticks; ½ cup finely chopped red onion; 15 to 20 basil leaves, sliced chiffonade, plus more for garnish; 3 tablespoons extra-virgin olive oil; 2 tablespoons lemon or lime juice (about ½ a lemon or 1 full lime); ¼ teaspoon salt, plus more for seasoning; Freshly ground black pepper; ¼ teaspoon garlic powder; High-heat cooking oil; Lemon/lime wedges, for serving

A Fresh, Healthy Meal with Summer Veggies and Fish

Lean Pacific halibut topped with a raw corn salad makes for a light and flavorful summer meal that’s full of fiber, packed with protein, and loaded with vitamins. But most importantly, the colorful combination of refreshing summer produce makes this the ultimate hot day lunch or dinner.

Fresh summer corn brings fiber and a sweet, starchy crunch to the salad — you’ll chop kernels right off the cob and straight into a bowl to combine with raw zucchini and cherry tomatoes. The raw zucchini and cherry tomatoes are a welcome addition during hot summer months, as they provide vitamins A and C in addition to a hydration boost due to being over 90 percent water. Prepare the salad earlier in the day or even the day before to keep mealtime a breeze.

The Pacific halibut is quickly seared in a pan for crisp texture to pair with the crunchy raw veggie salad. However, you can keep things cool by grilling the Pacific halibut instead.

About Jenna Amos, RDN:

Jenna Amos is a Registered Dietitian Nutritionist and nutrition communications expert. She has nearly 10 years of experience contributing to and leading well-being strategies for brands across the food industry, from start ups to category leaders. Jenna has an “all foods fit” approach to nutrition, with a focus on local and sustainable foods. She is passionate about the future of our food system, nutrition policy and sustainable agriculture.

Jenna received her degree in dietetics from Boston University and completed her Dietetic Internship at VCU Health in Richmond, VA. In her free time, she enjoys urban gardening, developing recipes and hiking her way through the National Parks.

Print Recipe

Simple Seared Pacific Halibut with Raw Summer Veggie Salad

By Wild Alaskan Company

If raw red onion is too strong for your taste, soak diced onion in cold water for about 15 minutes to mellow the flavor. Drain well when ready to add to the salad.

Prep time

45 minutes

Cook Time

6 minutes

Total time

51 minutes

Yield

Ingredients

4 (6 oz.) portions Pacific halibut
2 medium ears of fresh sweet corn, kernels cut from the cob
1 pint container cherry or grape tomatoes, halved
2 zucchinis, quartered lengthwise then cut into ½-inch sticks
½ cup finely chopped red onion
15 to 20 basil leaves, sliced chiffonade, plus more for garnish
3 tablespoons extra-virgin olive oil
2 tablespoons lemon or lime juice (about ½ a lemon or 1 full lime)
¼ teaspoon salt, plus more for seasoning
Freshly ground black pepper
¼ teaspoon garlic powder
High-heat cooking oil
Lemon/lime wedges, for serving

Instructions

1. In a small bowl, whisk together olive oil, lemon/lime juice, ¼ teaspoon salt, and pepper. Set aside.

2. Prepare the salad. Combine corn, zucchini, and cherry tomatoes, red onion, and basil in a large mixing bowl. Pour lemon dressing over salad and toss gently to coat, then allow salad to sit in refrigerator for at least 30 minutes prior to serving to allow flavors to meld.

3. Meanwhile, heat a skillet over medium-high heat. While skillet preheats, pat halibut fillets dry with clean kitchen towel or paper towels to remove excess moisture. Season both sides of fillets with garlic powder, salt and pepper.

4. Add just enough high-heat cooking oil to cover bottom of hot skillet. When oil begins to shimmer (sizzling hot), carefully add fillets. Sear, undisturbed, until fish releases easily from pan, about 2 to 3 minutes. Flip to sear remaining side. 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, about 2 to 3 more minutes.

5. Adjust salad seasoning as needed, then divide evenly among four serving bowls. Top with a seared fillet, then garnish with fresh citrus wedges and basil. Leftover salad keeps in the fridge for up to 3 days.

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.

Simple Seared Pacific Halibut with Raw Summer Veggie Salad

A Fresh, Healthy Meal with Summer Veggies and Fish

Simple Seared Pacific Halibut with Raw Summer Veggie Salad

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