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Halibut with charred pineapple salsa, green salad

Moist fish, Salad and a Pineapple Salsa you'd love to discover

Total time
25 mins

Recipe by:

Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.

INGREDIENTS - 4 servings
  • 1 12 lb Halibut - cut into 4 Servings
  • 1 Tablespoon Unbleached White Flour - can substitue by all purpose flour
  • 2 Tablespoons Basil Oil - can substitute by olive oil
  • 2 Tubs Charred Pineapple Salsa - can substitute with any pineapple or other fruity salsa
  • 8 Oz Mixed Greens
  • Basil Leaves for garnish
  • Sea Salt
  • Black Pepper
  • Preheat oven 375 degrees Fahrenheit.
  • Dust halibut lightly with flour. In a non stick skillet, add 1 tablespoon basil olive oil on high heat. Sear halibut for 1 minute per side, till lightly golden brown. Transfer skillet directly to oven and roast halibut for 12-14 minutes till fish is firm. Before serving, drizzle a little basil olive oil and garnish with basil leaves. Season with salt and pepper, to taste.
  • For salad:
  • In a salad bowl, combine charred pineapple salsa with mixed greens and 1 tablespoon of basil olive oil. Serve with halibut.
  • Cook’s tip: if your skillet is not oven proof, transfer fish to a baking tray before roasting.

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