Corn and Avocado Salad with Pan Seared Halibut Recipe
Corn and avocado salad is so full of light and fresh flavors and goes perfectly with easy pan-seared halibut for a meal that's healthy and filling!
How to Make the Best Corn and Avocado Salad with Pan Seared Halibut
This corn and avocado salad with pan seared halibut is a bright, fresh main course that brings together the best of summer flavors. The creamy avocado and sweet corn create a perfect base, while the delicate pan-seared halibut adds lean protein and an elegant touch to make this meal feel special. It’s light enough for warm weather entertaining but satisfying enough to keep you full.
The lime mint dressing is the star of this dish, bringing all the flavors together with a citrusy, herbaceous brightness. Whether you opt for a quick whisked version or take a moment to emulsify it for extra creaminess, the dressing elevates the simple salad ingredients into something truly memorable. The fresh arugula, cherry tomatoes, and feta cheese add layers of flavor and texture that complement the rich halibut perfectly.
This recipe is ideal for weeknight dinners or impressing dinner guests—it comes together quickly but looks restaurant-worthy on the plate. Prep the salad components ahead of time, and the whole meal can be on the table in just 30 minutes. Serve it warm, at room temperature, or even chilled for a refreshing variation.
Corn and Avocado Salad with Pan Seared Halibut
Corn and avocado salad is so full of light and fresh flavors and goes perfectly with easy pan-seared halibut for a meal that's healthy and filling!
Ingredients
For the Salad
For the Lime Mint Dressing
For the Pan Seared Halibut
Instructions
Prepare the Corn
- Bring a large pot of lightly salted water to a boil.
- Shuck the corn of the husk and silk.
- Carefully add to the pot of hot water and cook for 5 minutes.
- Drain and let cool. Once cool, cut the corn off the cob and set aside.
Make the Dressing
- In a bowl, whisk together the ¼ cup olive oil, 2 tablespoons lime juice, 1 tablespoon honey, pinch of salt and white pepper, and 1 tablespoon fresh mint.
- For an emulsified dressing, combine all the ingredients except the olive oil using an immersion blender or food processor. Then add the olive oil in a slow steady stream while the blender is running.
Assemble the Salad
- In a large bowl or platter, spread the arugula over the bottom.
- Top with halved cherry tomatoes, diced avocado, feta, corn, and fresh mint.
- Drizzle the dressing over the salad.
Cook the Halibut
- Pat the fillets with a paper towel to absorb any excess moisture.
- Season generously with salt and fresh black pepper.
- Heat ¼ cup canola oil in a sauté pan over high heat.
- When the oil is hot, carefully place the fillets skin side up and lower the heat to medium-high.
- Cook for 5 minutes, lower the heat again to medium and flip the halibut to skin side down.
- Cook for another 4 to 5 minutes or until the center of the fish reaches 140°F.
- Serve the fish on top of the salad or alongside.
Notes
- For an emulsified dressing, use an immersion blender or food processor for a creamier texture.
- The corn can be prepared ahead of time and stored in the refrigerator.
- Ensure the halibut reaches an internal temperature of 140°F for food safety.