Ingredients
4filetscod or halibut or another firm white fish
½tspgarlic powder
½tspKosher salt
½tspfreshly-cracked black pepper
1tbspolive oil or butter
1cupPOM-POMS pomegranate arilsfresh
⅓cupfresh cilantrofinely-chopped
¼cupred onionfinely-chopped
1jalapeñocored and finely-chopped
lime juice
ground cumin
Kosher salt
freshly-cracked black pepper
Preparation
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.
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.
