Go Back

Avocado Pineapple Salad with Halibut

Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Prep Time5 mins
Cook Time6 mins
Course: Dinner, Main Course, Salad
Cuisine: Farm to Table, Seafood
Keyword: 15 minute dinners, Summer Salad
Servings: 4

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.