This delicious Pan-Seared Fish with Pomegranate Salsa recipe only takes about 20 minutes to make, and it’s bursting with zesty sweet and savory flavors that everyone will love!
This post is sponsored by POM Wonderful, maker of those cute little cups of POM-POMS fresh pomegranate arils that I’m obsessed with this time of year.
What’s your go-to quick and easy dinner recipe lately? Any faves to share??
Since most of my recipes here on the blog tend to fall in the 20-30 minute recipe camp anyway, quick dinners are totally my jam. Most of the time, I tend to bounce back and forth between quick stir-frys, roasted sheet pan meals, cozy soups, or various noodle dishes for weeknight meals. But one of my favorite go-to meals lately has been this deliciousness:
Pan-seared fish + chopped salsa + some sort of greens/salad. 💛
And my specific favorite lately?
This pan-seared halibut (or cod, or salmon, or whatever looks best at the market) + fresh pomegranate salsa + garlicky kale and avocado.💛 💛 💛
Oh man, guys, we have been obsessed with this recipe this fall. I mean, first off, it’s downright delicious, with the irresistible balance of sweet and savory flavors. It’s quick and easy to make in just about 20 minutes. It’s easy to adapt with whatever fish or greens are available. And, it’s the perfect way to celebrate the arrival of one of my favorite times of the year — fresh pomegranate season!
Even better? POM-POMS season. 😍 😍 😍
Because as much as I love fresh pomegranates, I’ll be the first to admit that I’m more than happy to skip the de-seeding step and go straight for those cute little cups of pre-seeded POM-POMS fresh pomegranate arils anytime. I love keeping them on hand during pomegranate season for healthy snacking (hello antioxidants and fiber!). But even more, I love having them handy to sprinkle on various meals this time of year. From salads to roasted veggies to smoothies to butternut squash soup to desserts and more, these colorful little ruby-red “sprinkles” are perfect for adding a burst of sweetness to all sorts of recipes.
And…they also happen to be a fantastic base for a quick chopped salsa!
And I do mean quick. All you need are 5 ingredients for this simple pomegranate salsa, which I recommend chopping up and mixing while your fish is sautéing on the stove. Multi-tasking at its most delicious. 😋
To make the salsa, just combine some POM POMS fresh pomegranate arils, red onion, cilantro, jalapeño and lime juice in a mixing bowl, and toss to combine. Season with salt and pepper (and maybe a hint of cumin, if you’d like).
And then this gorgeousness will be ready enjoy!
(Pro tip, btw — I highly recommend making a double batch of the salsa, so that you can save it for another recipe or just dive in with a tortilla chip the next day.)
Once your fish is ready to go, just spoon the salsa onto the fish. Serve it up with a big pile of fresh greens or salad, and maybe a creamy avocado to tie it all together. And then this fresh, colorful, feel-good, delicious, gorgeous, 20-minute dinner will be yours to enjoy. Seriously, it’s gorgeous enough to be served for holidays or fancy-schmancy special occasions, yet simple enough that you can totally whip it up after work on a Monday night for the fam. And every time, I think you’re going to love it.
Delicious pan-seared fish (halibut, cod, or your favorite fish!) meets sweet and juicy pomegranate salsa in this quick and easy dinner recipe. Serve it up with garlicky kale for a fresh and feel-good meal that everyone will love!
Pan-Seared Fish Ingredients:
4 filets cod or halibut (or another firm white fish)
1/2 teaspoon each: garlic powder, Kosher salt, freshly-cracked black pepper
pinch each of: ground cumin, Kosher salt and freshly-cracked black pepper
To Make The Pan-Seared Fish:
Sprinkle the fish filets evenly on both sides with the cumin, salt and pepper. Set aside.
Heat oil (or butter) in a large sauté pan over medium-high heat until shimmering (or melted). Add the seasoned fish filets and cook for about 5 minutes on the first side, or until browned. Carefully flip the filets, and cook for 2-3 more minutes* or until the fish is cooked through. (I recommend preparing your salsa during while the fish cooks, to save time.)
Transfer the fish to the serving plates, and top with the pomegranate salsa. Serve immediately.
To Make The Pomegranate Salsa:
Add all ingredients together in a large mixing bowl, and toss until evenly combined. Serve immediately, or cover and refrigerate for up to 24 hours.
*Cooking time will vary according to the kind of fish you use and the thickness of the filets.
**I served this with a side of fresh avocado and garlicky kale — two of my faves. To make the kale, just heat a tablespoon of olive oil in a sauté pan over medium-high heat. Add a few thinly-sliced gloves of garlic, and sauté for 1 minute. Then add in a bunch of roughly chopped kale (tough stems removed) and sauté, tossing occasionally, for 2-3 minutes until softened. So delicious!!