How To Make Pan-Seared Fish with Pomegranate Salsa
This pan-seared fish recipe is cooked to perfection and tossed with a zesty and flavorful pomegranate salsa for a complete and filling meal.
Serves:
Ingredients
For pan-seared fish
- 4filetscod or halibut or another firm white fish
- ½tspgarlic powder
- ½tspKosher salt
- ½tspfreshly-cracked black pepper
- 1tbspolive oil or butter
For pomegranate salsa
- 1cupPOM-POMS pomegranate arilsfresh
- ⅓cupfresh cilantrofinely-chopped
- ¼cupred onionfinely-chopped
- 1jalapeñocored and finely-chopped
- lime juice
- ground cumin
- Kosher salt
- freshly-cracked black pepper
Instructions
TO make the pan-seared fish
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Sprinkle the fish fillets evenly on both sides with the cumin, salt, and pepper. Set aside.
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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.
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Carefully flip the filets, and cook for 2 to 3 more minutes or until the fish is cooked through.
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Transfer the fish to the serving plates, and top with the pomegranate salsa. Serve immediately.
To make the pomegranate salsa
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Add all ingredients together in a large mixing bowl and toss until evenly combined.
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Serve immediately or cover and refrigerate for up to 24 hours.
Nutrition
- Calories: 267.40kcal
- Fat: 5.64g
- Saturated Fat: 0.86g
- Monounsaturated Fat: 2.82g
- Polyunsaturated Fat: 0.96g
- Carbohydrates: 10.70g
- Fiber: 2.46g
- Sugar: 6.56g
- Protein: 42.34g
- Cholesterol: 99.33mg
- Sodium: 685.92mg
- Calcium: 56.87mg
- Potassium: 1119.27mg
- Iron: 1.64mg
- Vitamin A: 34.83µg
- Vitamin C: 12.05mg
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