Alaskan Halibut with Tomato Avocado Salad

This recipe will work well with any white fish--halibut, cod, tilapia, etc. I find halibut and cod stay together best and have the most pleasing texture. As for the Tomato-Avocado salad, feel free to change it up by adding a bit of grilled corn or some crumbled bacon.

Serves: about 4 servings.

INGREDIENTS

For the Halibut:

• 1 - 1½ lb. halibut filets, thawed if frozen and patted dry
• ⅓ cup arrowroot flour
• ½ tsp salt
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp paprika
• avocado or olive oil

For the Avocado-Tomato Salad:

• 1 heaping cup diced tomatoes
• 1 avocado, diced
• 2-4 Tbsp fresh basil, minced or thinly sliced
• salt and pepper, to taste
• olive oil (about 1 tsp)
• balsamic vinegar (about 1 tsp)
• optional for variations: a bit of grilled corn or crumbled cooked bacon

INSTRUCTIONS

For the halibut:
Combine arrowroot, salt, garlic powder, onion powder, and paprika on a plate and stir with a fork until well combined. Pat halibut fillets dry with a paper towel. Lightly dredge each fillet in the flour mixture on both sides, shaking off any excess.

Heat a big drizzle of oil in a medium sauté pan over medium-high heat. When the oil is hot, add halibut (working in batches if necessary so you don't overcrowd the pan). Cook over medium-high heat for 3-5 minutes per side, or until the fish is cooked through and opaque in the middle. Transfer to a plate to cool slightly.

For the Avocado-Tomato Salad:
Gently stir together tomatoes, avocado, and basil with olive oil, balsamic vinegar, and a pinch of salt and pepper. Divide salad among the halibut filets and serve immediately.

Source: One Lovely Life