Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Creamy sliced avocado pairs with bright juicy pineapple and fresh herb greens in a light agave lime dressing. This makes for the perfect Summer salad to top with seared halibut. I like the rich, buttery taste of local halibut, but you can use your favorite seasonal white fish as a substitute. This easy weeknight meal comes together in less than 15 minutes and that is what I call the perfect dish, especially on those hot nights.
What makes this meal so easy is the short list of ingredients. Grab a box of mixed herb greens from your grocery or if you’re lucky enough to have a garden, use what you have. The addition of avocado and pineapple is something I learned from one of my favorite Mexican restaurants. It’s a combination that I never would have thought to pair, but is now a favorite go-to salad ingredient. Most of the ingredients on the list are common pantry items. It’s always a good idea to have a stocked pantry – You can create great things with protein, vegetable and pantry items.
Ingredients in Avocado Pineapple Salad with Halibut
- Halibut – Fresh halibut, about 1 inch thick fillets – Can substitute another white fish.
- Avocado – Pick a firm, not hard, avocado perfect for slicing.
- Pineapple – I always smell test / pluck a frond easily to pick the juiciest pineapple.
- Herb Salad Greens – Grab a container of herb salad greens from the produce of your grocery.
- Lime – Rolling your lime on the counter helps create more juice.
- Agave Nectar – A sweetener sometimes found in the baking aisle of your grocery.
- Dijon Mustard – Always keep on hand for salad dressings, adds zing and viscosity.
- Pantry Items – Garlic, white wine, olive oil, salt, pepper, butter.
Try These Similar Halibut Recipes
Avocado Pineapple Salad with Halibut
Ingredients
Halibut
- 4 fillets halibut or other white fish about 1 inch thick
- 2 tbsp. olive oil
- 1 tsp. minced garlic
- 1/4 cup white wine
- 2 tbsp. butter
Avocado Pineapple Salad
- 4 cups fresh herb salad greens
- 2 avocados outer shell and pit removed, sliced
- 1 small pineapple skinned, cored, sliced in long strips
Agave Lime Dressing
- 1/2 cup fresh lime juice
- 2 tsp. agave nectar
- 1 tsp. Dijon mustard
- 2 tbsp. olive oil
- 1/2 tsp. cracked black pepper
- 1-2 pinch salt
Instructions
Halibut
- Heat a large heavy bottom pan over medium high heat. Add olive oil and swirl. Pat halibut fillets dry with a paper towel, then season lightly with salt and pepper. Place fillets in middle of pan with space between them.
- Sear halibut fillets until they turn opaque half way up the thickness of the fillet. This should take about 3 minutes on a 1 inch thick fillet. Flip over. Add wine, garlic and then butter. Cook for another 3 minutes or until completely opaque.
- Remove and place on top of avocado pineapple salad.
Avocado Pineapple Salad
- Gently combine avocado and pineapple with fresh herb green mix. Drizzle agave lime dressing over the top (You may have extra – just cover, refrigerate and save for later) Divide into 4 portions and top each with halibut.
Agave Lime Dressing
- Combine lime juice, agave and Dijon mustard. Slowly whisk in olive oil. Season with cracked black pepper and salt.
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