Pacific Halibut with Tomato and Avocado Salsa

4 Pacific Halibut Portions (5 oz)
1 Jar Santa Monica Seafood Marinade
2 Tbsp Avocado oil

Tomato & Avocado Salsa
1 cup Grape Tomatoes, halved
1 avocado, diced
3 Tbsp fresh basil, minced or thinly sliced
Salt and pepper, to taste
1 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar or White Wine Vinegar
1 Tbsp Bacon Bits (optional)


Preheat the oven to 425°F

Place Halibut portions into a dish and pour Santa Monica Seafood Marinade over the portions. Coat all sides of the fish. Salt and pepper each side of the portions. Set aside to Marinate for 15 to 20 Minutes.

Salsa: In a medium size bowl, combine tomatoes, avocado, basil, salt and pepper, oil, vinegar and bacon bits and gently stir (try not to damage the avocados).

Heat an oven safe sauté pan over medium high heat and add avocado oil. When the oil is hot, place each portion in the pan and pan sear on one side for 3 to 4 minutes. Carefully turn the portions over and remove the pan from heat. Place the pan in the preheated oven for 6 minutes, or until the fish is cooked through and opaque in the middle.

Transfer the portions to a plate and spoon the salsa over the portion.

Serve immediately and enjoy!