As I mentioned in a recent post, I haven't done much cooking this summer. Besides my morning oatmeal, egg, and berries, most of my day is spent grazing on my farmers market finds rather than turning them into delicious food stuffs to share on this site. This past weekend I went to the market hoping to find a little inspiration. I've already had my fair share of the early season tomatoes, but the nectarines were looking great. I was also excited to score a few pieces of Pacific halibut since the fish monger had been out of it in previous weeks. If this recipe seems familiar, it's because I've done a couple of versions of halibut with salsa, but it's a combination that I love and keep coming back to because I can change it up a million different ways. This was a great way to highlight some of my current favorite summer flavors.
Halibut with Tomato Nectarine Salsa
Makes 2 servings
2 firm nectarines, pitted and diced
Small handful grape tomatoes, halved
1 small shallot, diced
2 tablespoons parsley or cilantro
Juice from about 1/2 lemon, or to taste
2 4-ounce halibut filets
Salt and pepper to taste
1 tablespoon extra virgin olive oil
In a small bowl, mix together the nectarines, tomatoes, shallot, and parsley. Add the lemon juice and season with salt and pepper, adjusting the seasonings as necessary. Let the salsa stand at room temperature for about 10 minutes to allow the flavors to come together.
In a skillet, heat the olive oil over medium high heat. Season both sides of the filets with salt and pepper. Cook for two minutes per side until nicely browned on the outside and just cooked through on the inside.
Serve the halibut warm topped with the salsa.