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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
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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.
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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.