Pan-Seared Halibut With Avocado And Salsa

• 6 tablespoons Crisco Pure Canola Oil
• 1 cup frozen corn or fresh
• 1 cup red bell pepper chopped
• 1 cup beefsteak tomato diced, or other large ripe tomato
• 1/3 cup red onion finely chopped
• 1 serrano chili finely chopped or very thinly sliced
• 3 tablespoons fresh lime juice divided
• 1/4 cup chopped cilantro
• 3/4 teaspoon salt divided
• 32 ounces halibut fillets
• white fish fillets
• Adobo All Purpose Seasoning with pepper
• 2 avocados ripe
• 1/4 teaspoon pepper
• lime wedges

1. HEAT 2 tablespoons oil in medium skillet over medium-high heat. Add corn and red pepper; saute 5 minutes. Place in medium bowl; let cool. Stir in tomato, red onion, serrano chili, 2 tablespoons lime juice, cilantro and 1/2 teaspoon salt.
2. RINSE fish and pat dry with paper towels. Sprinkle both sides of fish lightly with adobo seasoning. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add fish to hot oil. Cook, without turning, until golden brown on bottom, about 5 minutes. Turn fish. Reduce heat to low. Cover and cook 4 to 5 minutes or until internal temperate reads 145u0b0F and fish flakes easily with fork.
3. BEAT avocado pulp in medium bowl with electric mixer on medium speed until smooth. Add 2 tablespoons oil, 1 tablespoon lime juice, 1/4 teaspoon salt and pepper, beating until blended.
4. REMOVE fish from skillet and arrange on serving plates. Spoon avocado sauce next to fish. Top fish with salsa. Serve with lime wedges, if desired.

canola oil, frozen corn, red bell pepper, tomato, red onion, serrano chili, lime juice, cilantro, salt, white fish, pepper, avocados, pepper, lime wedges

Taken from www.yummly.com/recipe/Pan-Seared-Halibut-with-Avocado-and-Salsa-1242489 (may not work)