Blackened Halibut with Tomato Corn Relish

School's out and it's starting to feel like summer, which inspired this summery take on halibut. Also, it needs to be said that if you don't already use Old Bay, it's time to march yourself to the store and get a bottle because it is going to be a summer staple in your kitchen. It's a go-to when I want a flavorful, blackened seared fish or chicken and this quick pickled tomato relish adds the perfect punch of flavor to this halibut! P.S. This is a great meal prep-friendly pescatarian option! Just keep the relish separate until ready to serve. If you try this recipe, would love to know your thoughts in the comments.

Serves 4

For the relish:

• 1 heaping cup of cherry tomatoes, halved

• 1/2 cup fresh or frozen corn

• 2 green onions, thinly sliced on the diagonal (green parts only)

• 2 tablespoons red onion, finely diced

• 1 garlic clove, minced

• 2 tablespoons white vinegar

• 1/2 teaspoon sugar

• 1 teaspoon kosher salt

• 1/2 teaspoon ground pepper

• Pinch of cayenne pepper (optional)
  

For the halibut:

• 2 tablespoons avocado oil

• 4 5-6 oz halibut fillets

• salt and pepper to taste

• 1.5 tablespoons Old Bay seasoning

Method:

1. Make the relish: add all relish ingredients to a medium sized mixing bowl and toss until well combined. Set aside.

2. Preheat the oven to 350F and line a sheet tray with parchment paper. Add the halibut fillets to the prepared sheet tray and pat the tops dry with a paper towel. Season the tops generously with salt and pepper then sprinkle with the Old Bay seasoning. Pat and spread the seasoning so that it is covering the entire surface of each fillet. Set aside.

3. Cook the halibut: heat the avocado oil in a large sauté-pan on medium high heat. When the oil is very hot, but not yet smoking, add the halibut fillets skin-side-up and sear for 3-4 minutes. Do not check them until at least 3 minutes are up. Once the fillets are seared with a nice crust, carefully flip the fillets and transfer the fish back to the prepared sheet tray with a spatula.

4. Transfer the sheet tray to the oven and bake the fillets for 8-10 minutes until they are fully cooked and flake with a fork.

5. Remove from the oven and serve immediately topped with tomato corn relish or, if meal-prepping, store relish in a separate container and top the fillets when ready to serve.