The variety of vibrant, juicy tomatoes in season right now is endless. Heirloom, Roma, on-the-vine, cherry, any and all summer tomatoes make the perfect salad combo with creamy avocado. It’s a great topper for fish or chicken, or side dish for your fresh summer spread.
20-24 ounces halibut, cut into 4 pieces*
2 cups diced fresh summer tomatoes
1 large avocado, diced
2/3 cups diced hearts of palm
2 tablespoon toasted, chopped pecans
Juice and zest of 1 lemon
1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh cilantro
1 tablespoon olive oil
Salt and Pepper
*As shown in the picture. Any mild, white fish, shrimp, chicken, etc. may be substituted
RELATED: Crusted Halibut With Kale Salsa Verde Recipe
1. Heat oven to 400 degrees.
2. Toss the tomatoes, avocado, hearts of palm, pecans, lemon zest and juice, chives, cilantro, and ½ tablespoon of the olive oil in a bowl. Season with salt and pepper. Let sit while cooking the halibut.
3. Heat a large, oven proof sauté pan over medium high heat. Season the halibut with salt and pepper, and toss with ½ tablespoon of the olive oil.
4. Sear halibut in the hot pan 1 minute per side. Place pan in oven and cook 6-8 minutes, until halibut is just underdone done inside.
5. Remove from oven and let halibut rest, covered with foil, on a plate for 2 minutes before serving with salad over the top.
Want to try some of Jessica Cerra’s cooking in person? She’s the featured chef for our upcoming Triathlete Magazine Training Camp. Sign up here!
The 2014 Events DC Nation’s Triathlon is set for Sept. 7, 2014. Learn about the all-new sprint race and relay options at Nationstri.com.