Name: Pan-Seared Fish with Pomegranate Salsa Recipe
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 4
Cuisine: Fusion
Ingredients: For pan-seared fish; 4 filets cod; ½ tsp garlic powder; ½ tsp kosher salt; ½ tsp freshly-cracked black pepper; 1 tbsp olive oil; For pomegranate salsa; 1 cup POM-POMS pomegranate arils; ⅓ cup fresh cilantro; ¼ cup red onion; 1 Jalapeno; lime juice; ground cumin; kosher salt; freshly-cracked black pepper

Get ready to tantalize your taste buds with this pan-seared fish topped with vibrant pomegranate salsa. This recipe is a perfect mix of the crispy, delicate fish and the refreshing, sweet-tangy pomegranate salsa. It's not just a feast for the eyes, but also an explosion of flavors that will leave you craving for more.

Photos of Pan-Seared Fish with Pomegranate Salsa Recipe

Most ingredients for this recipe should be readily available in your pantry. However, one particular ingredient to note is the pomegranate arils. These are the juicy, ruby-red seeds inside a pomegranate. If you're unable to find a whole pomegranate, many supermarkets sell pre-packaged pomegranate arils in the produce section.

Ingredients for Pan-Seared Fish with Pomegranate Salsa

Cod filets: Cod is a white, mild-flavored fish, perfect for pan searing due to its sturdy texture.

Garlic Powder: This brings a subtle, savory depth to the fish.

Kosher salt: It draws out the moisture from the fish, making it crispier when cooked.

Black pepper: This adds a bit of heat to balance the mildness of the cod.

Olive oil: This oil is heart-healthy and has a high smoke point, making it ideal for pan searing.

Pomegranate arils: These add a refreshing, juicy crunch to the salsa.

Fresh cilantro: It provides a bright, citrusy flavor to the salsa.

Red onion: It contributes a slight bite and crunch to the salsa.

Jalapeno: This adds a spicy kick to the salsa.

Lime juice: It adds acidity to the salsa, balancing out the sweetness of the pomegranate.

Ground cumin: This spice adds a warm, earthy flavor to the salsa.

One reader, Alyce Corbett says:

This pan-seared fish with pomegranate salsa recipe is a game-changer! The fish was perfectly seasoned and seared, and the pomegranate salsa added a burst of freshness. The combination of flavors was simply divine. I highly recommend trying this recipe for a delightful and healthy meal.

Alyce Corbett

Techniques Required

How to pan-sear the fish: This technique involves seasoning the fish fillets with cumin, salt, and pepper, and then searing them in a hot pan with oil or butter until they are browned on both sides and cooked through.

How to make pomegranate salsa: This technique involves combining pomegranate arils, fresh cilantro, red onion, jalapeno, lime juice, ground cumin, salt, and pepper in a mixing bowl and tossing them until evenly combined. The salsa can be served immediately or refrigerated for up to 24 hours.

How To Make Pan-Seared Fish with Pomegranate Salsa

This pan-seared fish recipe is cooked to perfection and tossed with a zesty and flavorful pomegranate salsa for a complete and filling meal.

Preparation: 12 minutes

Cooking: 8 minutes

Total: 20 minutes

Serves:

Ingredients

For pan-seared fish

4filetscod or halibut or another firm white fish
½tspgarlic powder
½tspKosher salt
½tspfreshly-cracked black pepper
1tbspolive oil or butter

For pomegranate salsa

1cupPOM-POMS pomegranate arilsfresh
⅓cupfresh cilantrofinely-chopped
¼cupred onionfinely-chopped
1jalapeñocored and finely-chopped
lime juice
ground cumin
Kosher salt
freshly-cracked black pepper

Instructions

TO make the pan-seared fish

Sprinkle the fish fillets evenly on both sides with the cumin, salt, and pepper. Set aside.
Heat oil or butter in a large sauté pan over medium-high heat until shimmering or melted. Add the seasoned fish filets and cook for about 5 minutes on the first side, or until browned.
Carefully flip the filets, and cook for 2 to 3 more minutes or until the fish is cooked through.
Transfer the fish to the serving plates, and top with the pomegranate salsa. Serve immediately.

To make the pomegranate salsa

Add all ingredients together in a large mixing bowl and toss until evenly combined.
Serve immediately or cover and refrigerate for up to 24 hours.

Nutrition

Calories: 267.40kcal
Fat: 5.64g
Saturated Fat: 0.86g
Monounsaturated Fat: 2.82g
Polyunsaturated Fat: 0.96g
Carbohydrates: 10.70g
Fiber: 2.46g
Sugar: 6.56g
Protein: 42.34g
Cholesterol: 99.33mg
Sodium: 685.92mg
Calcium: 56.87mg
Potassium: 1119.27mg
Iron: 1.64mg
Vitamin A: 34.83µg
Vitamin C: 12.05mg

Technique Tip for Perfect Pan-Seared Fish

When pan-searing fish, it's crucial to get the pan hot enough before adding the fish. This ensures a nice, crispy sear on the outside while keeping the inside tender and moist. Also, avoid moving the fish around in the pan too much. Let it cook undisturbed for the recommended time on each side to achieve the best sear.

Time-Saving Tips for Making Pan-Seared Fish With Pomegranate Salsa

Prep ahead: Chop and prepare all the ingredients for the pomegranate salsa in advance to save time when you're ready to cook.

One-pan cooking: Consider using a non-stick skillet to cook the fish and make the salsa in the same pan to minimize clean-up.

Quick marination: Marinate the fish fillets in the seasoning for 15-20 minutes before cooking to enhance the flavor without needing to marinate for a long time.

Efficient multitasking: While the fish is cooking, prepare the pomegranate salsa to save time and have everything ready to serve simultaneously.

Prep organization: Organize all the ingredients and utensils needed for the recipe before starting to cook to streamline the process and reduce preparation time.

Pre-cut fish: Consider purchasing pre-cut fish fillets to save time on prepping and portioning the fish.

Substitute Ingredients For Pan-Seared Fish with Pomegranate Salsa Recipe

cod - Substitute with haddock: Haddock is a mild-flavored white fish that is similar in texture and taste to cod, making it a suitable substitute for pan-searing.
pom-poms pomegranate arils - Substitute with fresh pomegranate arils: Fresh pomegranate arils can be used as a substitute for pom-poms pomegranate arils, providing a similar burst of sweet-tart flavor and vibrant color to the salsa.

Best Way to Present Pan-Seared Fish With Pomegranate Salsa

Elevate the pan-seared fish: Gently place the perfectly seared cod fillets on the plate, ensuring they are positioned elegantly and not overcrowded. The fish should be the star of the dish, so allow it to shine on the plate.
Artfully arrange the pomegranate salsa: Carefully spoon the vibrant pomegranate salsa alongside the fish, creating a visually appealing contrast of colors. The salsa should be delicately placed to complement the fish without overpowering it.
Garnish with fresh cilantro: Sprinkle a few fresh cilantro leaves over the dish to add a pop of green and a hint of herbal aroma. The cilantro not only enhances the visual appeal but also adds a refreshing touch to the overall presentation.
Drizzle with a touch of olive oil: Finish the dish with a subtle drizzle of high-quality olive oil to add a glistening sheen and a touch of richness. The oil should be applied sparingly to enhance the dish without overwhelming the flavors.
Add a sprinkle of pomegranate arils: Scatter a few additional pomegranate arils around the plate to create a sense of abundance and add a burst of juicy sweetness to the presentation.
Incorporate microgreens for a finishing touch: Place a small cluster of delicate microgreens strategically on the plate to add a final touch of elegance and a hint of earthy freshness to the overall presentation.

Essential Tools for Making This Recipe

Sauté pan: A sauté pan is a wide, flat-bottomed pan with relatively tall sides, perfect for pan-searing fish and other ingredients. It allows for even heat distribution and ample space for flipping and turning the fish fillets.
Tongs: Tongs are essential for flipping the fish fillets while they are being pan-seared. They provide a secure grip and help to handle the delicate fish without breaking it apart.
Mixing bowl: A mixing bowl is used to combine the ingredients for the pomegranate salsa. It provides a spacious and convenient vessel for tossing together the pomegranate arils, cilantro, red onion, jalapeno, lime juice, cumin, salt, and pepper.
Large sauté pan: A large sauté pan is used to pan-sear the fish fillets. Its size accommodates multiple fillets at once, and the wide surface area allows for efficient cooking and browning of the fish.
Chef's knife: A chef's knife is essential for prepping the ingredients for the pomegranate salsa, such as chopping the cilantro, red onion, and jalapeno. It provides precision and control for cutting and dicing the ingredients.

How To Store and Freeze Leftovers

To store leftover pan-seared fish, allow it to cool completely to room temperature. Transfer the fish to an airtight container and store it in the refrigerator for up to 3-4 days.
The pomegranate salsa can be stored separately in an airtight container in the refrigerator for up to 3 days. The flavors will meld and intensify over time.
To freeze the pan-seared fish, wrap each cooled fillet tightly in plastic wrap, ensuring no air pockets remain. Place the wrapped fillets in a freezer-safe container or resealable bag, label with the date, and store in the freezer for up to 2-3 months.
It is not recommended to freeze the pomegranate salsa, as the texture and quality of the fresh ingredients may deteriorate upon thawing. The pomegranate arils can become mushy, and the cilantro may lose its vibrant color and flavor.
To reheat frozen pan-seared fish, thaw it overnight in the refrigerator. Remove the plastic wrap and place the fish in a baking dish. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Alternatively, you can reheat the thawed fish in a skillet over medium heat, adding a splash of water or olive oil to prevent drying out. Cook for 3-5 minutes on each side, or until warmed through.
When reheating, be cautious not to overcook the fish, as it can quickly become dry and lose its tender texture. The internal temperature should reach 145°F (63°C) for safe consumption.
Always ensure that the reheated fish is hot throughout before serving. Freshly prepare the pomegranate salsa for the best taste and texture to accompany the reheated pan-seared fish.

How To Reheat Leftovers

The best way to reheat leftover pan-seared fish is to use the oven. Preheat your oven to 275°F (135°C) and place the fish on a baking sheet lined with parchment paper. Loosely cover the fish with aluminum foil to prevent it from drying out. Bake for about 10-15 minutes, or until the fish is heated through.
Another option is to use the microwave, although this method may result in a slightly rubbery texture. Place the fish on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 30-second intervals, checking the temperature between each interval, until the fish is heated through.
To reheat the pomegranate salsa, simply remove it from the refrigerator and allow it to come to room temperature. If you prefer it slightly warmed, you can microwave it for a few seconds or heat it gently in a small saucepan over low heat.
When reheating the fish, be careful not to overcook it, as this can cause it to become dry and tough. The internal temperature of the fish should reach 145°F (63°C) for safe consumption.
If you find that the reheated fish has dried out a bit, you can drizzle a little olive oil or lemon juice over the top to help restore some moisture and flavor.
To maintain the best texture and flavor, consume leftover pan-seared fish within 3-4 days of initial cooking, and store it in an airtight container in the refrigerator.

Random Fact About Pan-Seared Fish With Pomegranate Salsa

Pomegranate seeds are high in antioxidants and are a good source of fiber, vitamin C, and vitamin K.

Is This Recipe Economical for Home Cooking?

The cost-effectiveness of this pan-seared fish with pomegranate salsa recipe is quite high. The ingredients, such as cod, pomegranate arils, and fresh cilantro, are generally affordable and widely available. The dish offers a delightful balance of flavors and textures, making it a great addition to any meal rotation. On a scale of 1-10, I would rate this recipe an 8 for its simplicity, taste, and visual appeal. The approximate cost for a household of 4 people would be around $20-$25, making it a budget-friendly yet impressive option.

Is This Dish Healthy or Unhealthy?

This pan-seared fish with pomegranate salsa recipe is a healthy and flavorful dish that offers several nutritional benefits:

Cod is a lean source of protein and provides essential nutrients like vitamin B12, selenium, and omega-3 fatty acids
Pomegranate arils are rich in antioxidants, vitamin C, and fiber
Cilantro, red onion, and jalapeno add flavor and contain various vitamins and minerals
The recipe uses minimal added fat and relies on natural flavors from herbs and spices

However, there are a few aspects that could be improved to make the dish even healthier:

The recipe calls for kosher salt, which can contribute to high sodium intake if used excessively. Consider reducing the amount of salt or using a low-sodium alternative
While olive oil is a healthy fat, the recipe could benefit from using a cooking method that requires less oil, such as grilling or baking

To further enhance the nutritional value and flavor of this dish, consider the following suggestions:

Serve the fish over a bed of leafy greens or alongside a colorful vegetable medley to increase the fiber and nutrient content of the meal
Experiment with different herbs and spices to add depth and complexity to the flavors without relying on salt
Use a variety of colorful vegetables in the salsa, such as bell peppers or tomatoes, to increase the antioxidant content and visual appeal of the dish
Incorporate whole grains, like quinoa or brown rice, as a side dish to provide additional fiber and complex carbohydrates

Editor's Thoughts on This Recipe

The combination of pan-seared fish with pomegranate salsa is a delightful and refreshing dish. The seasoning on the fish adds a depth of flavor, while the pomegranate salsa brings a bright and tangy element to the dish. The contrast of textures and flavors creates a well-balanced and visually appealing plate. The use of fresh cilantro, red onion, and jalapeno in the salsa adds a burst of freshness and a hint of heat. This recipe is a perfect choice for a light and healthy meal, and the vibrant colors make it an eye-catching addition to any table.

Enhance Your Pan-Seared Fish with Pomegranate Salsa Recipe with These Unique Side Dishes:

Roasted Garlic Asparagus: Toss asparagus with olive oil, garlic, salt, and pepper, then roast until tender and slightly crispy.

Mango Avocado Salad: Combine diced mango, avocado, red onion, and cilantro with a lime vinaigrette for a refreshing and colorful side dish.

Coconut Rice: Cook jasmine rice in coconut milk and water, then fluff with a fork and garnish with toasted coconut for a tropical twist on a classic side dish.

Similar Recipes to Try

Grilled Vegetable Skewers: Grilled vegetable skewers are a perfect way to enjoy a variety of colorful veggies. Simply marinate, skewer, and grill for a delicious and healthy side dish or main course.

Braised Beef Stew: Braised beef stew is a comforting and hearty dish that is perfect for a cozy night in. The tender beef, aromatic vegetables, and rich broth come together to create a satisfying meal.

Mango Coconut Chia Pudding: Mango coconut chia pudding is a refreshing and nutritious dessert that is perfect for a light and sweet treat. The combination of creamy coconut milk, sweet mango, and chewy chia seeds creates a delightful pudding.

Appetizer and Dessert Pairings for Pan-Seared Fish With Pomegranate Salsa

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory and indulgent stuffed mushrooms. Filled with a rich and creamy mixture, these bite-sized appetizers are sure to impress.

Bruschetta: Satisfy your guests' taste buds with these classic bruschetta appetizers. The combination of fresh tomatoes, basil, and garlic on crispy bread is a perfect way to start any meal.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The perfect way to satisfy your sweet tooth!

Berry Parfait: Layered with creamy yogurt, fresh berries, and crunchy granola, this berry parfait is a delightful and refreshing treat. Each spoonful is bursting with fruity flavors and satisfying textures.

Why trust this Pan-Seared Fish with Pomegranate Salsa Recipe:

This recipe offers a delightful combination of flavors and textures, ensuring a memorable dining experience. The pan-seared fish is seasoned to perfection, creating a delicious and tender dish. The vibrant pomegranate salsa adds a burst of freshness with its pom-poms pomegranate arils, zesty lime juice, and aromatic fresh cilantro. The careful selection of ingredients, including the use of high-quality olive oil, guarantees a delightful and nutritious meal. With its balanced blend of spices and fresh components, this recipe promises to impress and satisfy even the most discerning palates.

Want to share your own twist on this Pan-Seared Fish with Pomegranate Salsa Recipe? Head over to the Recipe Sharing forum and let us know how you made it your own!

FAQ:

What type of fish can I use for this recipe?

You can use any firm white fish for this recipe, such as cod, halibut, or sea bass.

Can I make the pomegranate salsa ahead of time?

Yes, you can make the pomegranate salsa ahead of time. It can be stored in the refrigerator for up to 24 hours.

Can I substitute the pomegranate with another fruit?

While pomegranate adds a unique flavor and texture to the salsa, you can substitute it with diced mango or pineapple for a different twist.

How do I know when the fish is cooked through?

The fish is cooked through when it turns opaque and easily flakes with a fork. It's important not to overcook the fish to keep it tender and moist.

Can I adjust the spiciness of the salsa?

Yes, you can adjust the spiciness of the salsa by adding more or less jalapeno according to your preference. Remember to taste and adjust the seasoning as needed.