Halibut With Husk Cherry Salsa


Pan-seared white, flaky fish fillets get a zesty, juicy topping.

Halibut with Husk Cherry Salsa
Photo: Heami Lee
Hands On Time:
20 mins
Total Time:
35 mins

You might be strolling through the farmer's market and spot some husk cherries, the Sungold tomato lookalikes with a loose, papery husk. Don't pass them up! This salsa for fish is a simple and delicious way to showcase them. Add cherry tomatoes, shallot, lime, honey, and cilantro to make a bright and zesty salsa that's a perfect match for pan-seared halibut. If you can't find husk cherries, simply add more cherry tomatoes in a variety of colors.


  • 2 cups husk cherries (9 oz.), husked and rinsed (see Note)

  • 1 cup cherry tomatoes (5 1/2 oz.), halved

  • cup chopped shallot (from 1 medium shallot)

  • ¼ cup chopped fresh cilantro leaves (from 1 bunch)

  • 3 tablespoons fresh lime juice (from 2 or 3 limes)

  • 1 teaspoon honey

  • 2 tablespoons olive oil, divided

  • 1 ½ teaspoons kosher salt, divided

  • ½ teaspoon freshly ground black pepper, divided

  • 1 small serrano chile, finely chopped

  • 4 skinless halibut fillets (6 oz. each)


  1. Quarter or halve husk cherries and place in a medium bowl. Add tomatoes, shallot, cilantro, lime juice, honey, 1 tablespoon oil, 1 teaspoon salt, 1/4 teaspoon pepper, and chile, stirring gently to combine. Let stand at room temperature until juices have released, about 20 minutes.

  2. 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. Add fillets to skillet; cook until golden brown and just opaque in the center, 3 to 4 minutes per side. Serve topped with husk cherry salsa.


If you can't find husk cherries, use 3 cups of cherry tomatoes.

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