Pan-seared white, flaky fish fillets get a zesty, juicy topping.
Don’t pass them up!
This salsa for fish is a simple and delicious way to showcase them.
Photo: Heami Lee
If you could’t find husk cherries, simply add more cherry tomatoes in a variety of colors.
Ingredients
2cupshusk cherries (9 oz.
), husked and rinsed (see Note)
1cupcherry tomatoes (5 1/2 oz.
each)
Directions
Quarter or halve husk cherries and place in a medium bowl.
Let stand at room temperature until juices have released, about 20 minutes.
Heat remaining 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high.
Pat halibut dry and sprinkle both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Serve topped with husk cherry salsa.
Note
If you’re able to’t find husk cherries, use 3 cups of cherry tomatoes.
