Your choice of fish simmers to tender perfection for a super speedy meal that’s bursting with flavor. The easy sauce can be customized in a surprisingly simple way, making this meal a favorite with adults and kids alike.
A reader recently mentioned that he’d like to incorporate more fish into his weeknight repertoire but lacks creative, family friendly ways to prepare it.
Ryan, this one is for you!
Of course, it’s meant for everyone who’d appreciate a quick-cooking, flavor-packed, protein-rich meal that truly satisfies.
As an added bonus, the recipe cooks in a single pan.
My family adores this dinner, and I have fun varying the flavor profile from time to time through the use of a simple, store-bought condiment.
Your go-to tomato salsa will work beautifully in this recipe, although I appreciate how well tomato salsas with fruity additions play with the fish.
A family favorite is a mango habanero tomato-based salsa made by Mrs. Renfro’s. The jar is labeled as medium-hot, although it strikes me as closer to medium for those who wish to try but prefer something not too spicy.
Recently, I used a tequila-lime salsa and, instead of adding the tablespoon of lime juice as I usually do, I used red wine vinegar to balance the flavors. We loved it.
So, feel free to experiment with various salsas and the lime juice or red wine vinegar. (The hint of acid noted in the recipe ramps up the flavor, and so far, those are my two favorites.) The dish may change somewhat from time to time, but it’s always well received－at least in our house!－and you may surprise yourself with something new and exciting.
In the fish department, halibut is a personal favorite for its tender yet meaty appeal. Increasing demand has made the popular fish more expensive than many other white fish varieties, so I do consider it a bit of a treat.
Happily, other white fish work well, too, and I’ve mentioned several within the recipe. All of them cook quickly, which adds to the practical appeal of the dish.
I haven’t tried this recipe with shrimp, but I think it would be delightful. A chicken variation would likely be lovely, too. I would simply cook the chicken until nearly done in the first step.
And though leftover fish doesn’t always have the best reputation, these leftovers truly taste great. Covered well, they will keep for three to four days in the refrigerator, and the fish will become more tender and flavorful as it sits in the sauce.
I often break up the remaining fish and serve the fish/salsa mixture over cooked rice topped with chopped avocado and a few crumbled tortilla chips. You can also add fresh greens, black beans, corn, or even some roasted broccoli or asparagus.
Think of it as an ocean-inspired variation of Chipotle’s popular bowls!
So, let’s cook!
If fish isn’t on your regular dinner rotation, this meal might just put it there!
Salsa Simmered Halibut (or other white fish)
Ingredients
- 4 (about ¾-inch thick) halibut fillets (~6 ounces each; see notes for substitutions*)
- 1 teaspoon ground cumin
- ¼ teaspoon kosher salt and freshly ground black pepper to taste
- 1 tablespoon + 1 teaspoon olive oil, divided use
- 2 cloves garlic, minced (I've omitted when in a hurry)
- 16 ounces (2 cups) tomato salsa**
- 1 tablespoon (15ml) freshly squeezed lime juice (may substitute red wine vinegar)
- Optional: a cup or so of black beans, rinsed and drained; corn would likely complement nicely, too
- Serving options: cooked rice; 2 tablespoons finely chopped fresh cilantro, parsley, or a somewhat lighter sprinkle of chopped fresh oregano
Instructions
- Pat the fish dry with paper towels, and then sprinkle the top of the fillets evenly with the cumin, salt, and pepper. Meanwhile, heat 1 tablespoon of the oil in a 12-inch, nonstick frying pan or seasoned cast iron skillet over medium heat until shimmering. When the skillet is hot, add the fish, top side down, and sear undisturbed for 1 minute. Carefully flip with a flat spatula and cook for 1 minute more. Transfer the fish to a plate and set aside (the fish will not be fully cooked at this point).
- Add the remaining 1 teaspoon of oil to the pan, followed by the garlic. Cook, stirring regularly, until fragrant, about 30-60 seconds. Add the lime juice and use a wooden spoon to scrape any browned bits from the bottom of the pan. Stir in the salsa and bring to a simmer. Add the black beans (or corn) now, if using.
- Return the fillets and any accumulated juices to the pan. Simmer, uncovered, until the fish is opaque and just cooked through, 2 to 3 minutes. (Tip: fish cooks quickly; this won’t take long.) Remove from the heat.
- If using rice, place in 4 shallow bowls. Place a piece of fish in each bowl and spoon the salsa around it. Sprinkle with the fresh herbs, if using, and serve immediately.
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