Skip to content

Pan-Seared Halibut with Citrus Salsa

View Recipe

The following recipe, video and photography were provided by Alissa DiSanto of Sauced By Sunday.

By the time we reach late winter in the Midwest, I am mentally on a white sandy beach soaking up some 80-degree sunshine!

While this may only be a daydream, in reality we can transport our taste buds to our favorite tropical locale with this Pan-Seared Halibut with Citrus Salsa!

Pan-Seared Halibut with Citrus Salsa

Featuring fresh halibut fillets quickly pan-seared and topped with a sweet, juicy and slightly spicy salsa made from peak-season citrus, this meal is like vacation on a plate!

Pan-Seared Halibut with Citrus Salsa

Pan-Seared Halibut with Citrus Salsa


  • 4 6 oz. halibut fillets, skin and bones removed (Ask a Heinen’s Fishmonger can do this for you.)
  • Salt and pepper
  • 2 Tbsp. Heinen’s avocado oil
  • 1 large grapefruit, segmented and diced
  • 2 large oranges, segmented and diced
  • 1 tsp. fresh ginger
  • 1 jalapeno, diced (remove the seeds for less spice)
  • Zest and juice of 1 lime
  • 1 bunch chives, minced


  1. Season the fish on both sides with salt and pepper.
  2. Heat the oil in a large nonstick sauté pan over medium-high heat.
  3. Carefully lay the fish in the pan, presentation-side-down, and sear until golden brown, approximately 3 minutes.
  4. Carefully flip the halibut and sear for another 2 minutes, then reduce the heat to medium and allow the fish to finish cooking all the way through, approximately 3 more minutes.
  5. Combine the grapefruit, oranges, ginger, jalapeno, lime and chives in a bowl. Season with salt to taste. Set aside until the fish is done cooking.
  6. Serve the fish with a large spoonful of the citrus salsa overtop and a simple green salad on the side. Enjoy!

Pan-Seared Halibut with Citrus Salsa

Alissa DiSanto

By Alissa DiSanto

Related Recipes & Stories