Halibut Cheeks with Pomegranate Salsa

1 to 1-1/3 cups pomegranate arils (seeds of 1 large pomegranate)
1/3 cup finely chopped red onion
1/3 cup finely chopped fennel bulb
1 jalapeño, seeds removed and finely chopped (use half a jalapeño for a more mild salsa)
1/3 cup chopped cilantro
1 large lime, juiced
1/4 teaspoon fine sea salt

1/2 cup Greek yogurt
1/2 cup cilantro, chopped
1/2 lime, juiced
salt, to taste
liquid sweetener of choice, to taste (i.e. honey, liquid monk fruit, agave, stevia)

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 4-6

In a medium bowl, combine the pomegranate seeds, red onion, fennel, jalapeño, cilantro, lime juice and sea salt. Mix well and refrigerate while you prep the halibut cheeks.
Heat a large skillet over medium heat. Add 1-2 tablespoons oil (if cooking the halibut in two batches, use only 1 tablespoon per batch).
Pat dry the halibut cheeks with a paper towel and season both sides with the chili lime seasoning and black pepper.
When the oil glistens, place halibut cheeks in the pan in a single layer. Do not crowd the pan.
Cook the halibut cheeks for about 3-4 minutes, then flip and cook the other side another 3-4 minutes until they are opaque and firm. Transfer the fish to a plate and tent with foil. Cook the second batch if needed.
In a blender, add yogurt, cilantro and lime juice. Blend just until combined, then taste and add salt and sweetener as needed.
Serve the pan-seared halibut cheeks with the pomegranate salsa and the yogurt cilantro sauce on top.

Notes:

This amount of cooking time can vary based on the size of the pieces. Some halibut cheeks are the size of a large scallop, while others can be as large as your hand and may require up to 5 minutes per side. A good, target internal temperature is 130-135°F.
If pomegranate is not in season, fresh pineapple or mango will both make a delicious substitute.

RECIPE AND PHOTO COURTESY OF STEM & SPOON