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Halibut with Charred Corn & Tomato Salsa over Brown Rice Pilaf

A late summer favorite: Pan-seared halibut gets a seasonal lift with a charred corn and heirloom tomato salsa, all served over brown rice pilaf with lime zest and toasted pepitas.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the halibut
  • 2 halibut fillets 6–8 oz each, skin removed if applicable
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • Zest of 1 lime
  • ½ tsp chili powder
  • Salt and pepper to taste
For the rice pilaf
  • ¾ cup brown rice
  • 1 ½ cups vegetable or chicken broth
  • 1 tbsp olive oil or butter
  • 1 scallion finely sliced
  • Zest of ½ lime
  • 2 tbsp toasted pepitas pumpkin seeds
  • Salt to taste
For the Charred Corn & Tomato Salsa
  • 1 ear fresh corn kernels cut off (or ¾ cup frozen corn, thawed and dried)
  • 1 cup diced heirloom tomatoes
  • 1 small jalapeño finely diced (optional)
  • 1 tbsp red onion or shallot minced
  • Juice of 1 lime
  • 2 tbsp chopped fresh cilantro
  • Salt and pepper to taste
  • ½ avocado sliced (for serving)
  • Optional: drizzle of Mexican crema or sour cream

Equipment

  • Cast iron or nonstick skillet (for halibut and charring corn)
  • Medium Saucepan (for rice)
  • Mixing bowl (for salsa)
  • Cutting board and sharp knife

Method
 

Cook the Brown Rice Pilaf:
  1. Start the rice first, since it takes the longest.
    In a saucepan, heat olive oil or butter over medium heat. Add the brown rice and toast lightly for 2–3 minutes.
    Add broth, bring to a boil, reduce to a simmer, cover, and cook for 30–35 minutes or until tender.
    When done, fluff with a fork and stir in scallions, lime zest, and toasted pepitas. Season to taste with salt. Keep warm.
Make the Charred Corn & Tomato Salsa:
  1. In a hot, dry skillet or grill pan, add the corn kernels and cook without stirring for 2–3 minutes until charred in spots. Stir and cook another 2–3 minutes. Remove from heat.
    In a bowl, combine charred corn, diced heirloom tomatoes, red onion, jalapeño (if using), lime juice, and cilantro. Season with salt and pepper. Let the flavors meld while you cook the fish.
Cook the Halibut:
  1. Pat halibut fillets dry and season with salt, pepper, lime zest, and chili powder.
    Heat olive oil in a skillet over medium-high heat. When hot, add the halibut and sear for 3–4 minutes per side, depending on thickness, until golden and just cooked through.
    In the final minute, add butter to the pan and baste the fish with the melted butter.
Assemble the Dish:
  1. Spoon the brown rice pilaf onto plates.
    Top with the halibut fillet.
    Spoon the charred corn and tomato salsa generously over the fish.
    Garnish with avocado slices and a drizzle of crema, if desired.