Seared Halibut with Avocado Salsa

Salsa Ingredients
1 each Avocado, peeled & diced into 1/2 inch cubes
2 each Roma tomato, remove seeds & dice 1/2 inch
1 each Lemon, squeeze & juice
2 tablespoons Fresh cilantro, minced
1/2 each Fresh Jalapeno pepper, remove seeds & mince
2 tablespoons Green onion, minced

1. Place avocado, tomato, lemon juice, cilantro, jalapeno & green onion in bowl. Gently toss to mix without mashing the avocado. Season with salt & pepper. Set aside until ready to use.

Ingredients
4 each 8 oz halibut fillets, skinless & boneless
1/2 cup All purpose flour
1 tablespoon Fresh ground sea salt or Kosher salt
1/2 teaspoon White pepper
1/4 teaspoon Cayenne pepper
4 tablespoons Unsalted butter
2 tablespoons Extra virgin olive oil
3 tablespoons Yellow onion, minced
1 tablespoons Garlic, minced
1/4 cup White wine
3/4 cup Heavy cream
1 cup Bay shrimp
3 tablespoons Fresh chives, chopped

Place flour, salt, pepper and cayenne on plate and mix. Dredge each halibut filet in flour mixture. Heat 2 tablespoons of the butter and 2 tablespoons of olive oil in heavy bottom skillet over medium heat. saute fillets on each side for 3 to 4 minutes or until just firm. Remove fillets and place on a warmed plate or platter. Add remaining 2 tablespoons butter, onions and garlic to skillet and saute for 2 minutes. Increase heat to medium-high and add wine. Scrape the bottom of the pan to loosen any bits. Reduce liquid by half. Add cream and cook until sauce thickens. Season with salt and pepper. Stir in cooked bay shrimp and chives and return fish to skillet to warm. Place one warmed fillet on each plate and drizzle shrimp and chive sauce over fish. Top with diced avocado salsa. Garnish with cilantro sprig and enjoy.

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