Pan-Seared Fish with Tomato Salsa

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1.5 lb white fish fillets (cod or halibut)
• 3 medium ripe tomatoes
• 1 medium yellow squash
• 1/4 cup red onion
• 1/3 cup fresh cilantro
• 1 small jalapeño
• 3 tbsp lime juice
• 3 tbsp extra-virgin olive oil
• 1 garlic clove
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Pat the fish fillets completely dry and season both sides with salt, pepper, and cumin.
2. 2Dice the tomatoes into small even pieces and place them in a medium bowl.
3. 3Finely dice the yellow squash and add it raw to the tomatoes for fresh crunch.
4. 4Stir in the minced red onion, chopped cilantro, seeded minced jalapeño, and grated garlic.
5. 5Dress the salsa with lime juice and a tablespoon of olive oil, then taste and adjust salt.
6. 6Let the salsa sit at room temperature so the juices mingle while you cook the fish.
7. 7Heat the remaining olive oil in a large nonstick skillet over medium-high until it shimmers.
8. 8Lay the fillets in the pan without crowding and sear undisturbed 3 to 4 minutes until a golden crust forms.
9. 9Carefully flip and cook another 2 to 4 minutes depending on thickness until the fish flakes easily and reaches 145°F.
10. 10Transfer the seared fish to warm plates.
11. 11Spoon the bright tomato-squash salsa generously over each fillet so it pools slightly.
12. 12Serve at once while the contrast of hot crisp fish and cool fresh salsa is sharpest.