Walnut Crusted Halibut Pineapple Avocado Salsa

Bursting with tropical flavors and creamy texture, pineapple avocado salsa is a delightful and refreshing accompaniment to various dishes. This vibrant salsa creates a harmonious blend of contrasting textures with the walnut-crusted halibut.

Ingredients

2 -7 oz. pieces of wild halibut, skin on

1 cup raw walnuts, crushed fine

1 tsp. sea salt, to taste

pinch of fresh ground pepper

2 tbsp. olive oil

Salsa

2 large avocado

1 cup pineapple chunks, small chop

1/2 cup fresh cilantro, minced

1 fresh lime, juiced and zested

pinch of sea salt

1 cup cherry tomatoes, cut in half

2 tbsp. extra virgin olive oil

1/4 cup red onion, sliced fine

Salsa Method ~ Cut avocados in half. Scoop out the flesh, and cut into small pieces. Cut the pineapple into small chunks. Add the thinly sliced red onion. Drizzle the olive oil into the mixture. Salt to taste. Squeeze lime juice and zest over the salsa. Add cilantro. Mix. Taste for seasoning. Add more lime juice, or salt if desired. Add a pinch of fresh ground black pepper.

Halibut Method ~ Take the halibut from the refrigerator 15 minutes before cooking. Place halibut on paper towels to remove moisture. Season with salt & pepper. Give a very fine chop to the walnuts. This will help them stick to the fish. After seasoning with salt, drizzle some olive oil over the flesh side of the halibut. Pat down the walnut mixture on top of the halibut.

Heat a nonstick pan on medium to high heat. Pour olive oil into the pan. Place the halibut skin side down, and cook for 6 minutes. Lower the heat. Gently flip the fish away from you, and cook for 4 more minutes. Gently turn the halibut with the crusted side up. If walnuts fall off the fish, scoop them on top of the halibut.

Serve immediately. Place halibut in the center of the plate with pineapple avocado salsa on top.