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This Pan Seared Turbot with Grapefruit Avocado Salsa is rich and substantial. The tart grapefruit salsa cuts the buttery turbot for the perfect dish.

Pan Seared Turbot with Grapefruit-Avacado Salsa

When summer produce starts pouring in the grocery stores, I get kind of giddy. Like kid in a candy store kind of giddy. All the bright colors of fresh, succulent fruit and ripe, farm-picked vegetables start calling to me all at once. I want to buy everything! But I try to resist this urge and focus. Must focus.

Pan Seared Turbot with Grapefruit-Avacado Salsa
Baked turkey meatballs with one bitten open.
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My fiancé was out of town earlier this week, so I walked into the grocery store without a plan, prepared to be inspired by whatever produce looked best. Into my basket went a Ruby Red grapefruit and avocado. I don’t know why but the grapefruits looked stunning. Absolutely stunning.

Earlier this week I had resolved to eat more fish (more on that another day), so I meandered over to the fish counter and struck up a conversation with the fish-guy and he recommended the turbot. I’ve never eaten turbot, so I just had to trust his judgment. He said it was like Sea Bass. He was absolutely right: Turbot was thick, substantial and rich but without the side of guilt (or ridiculous price tag) that I get when eating Sea Bass. Don’t you just love Whole Foods?

When I got home I opened up my newly organized spice cabinet and starting pulling bottles out with abandon. The ensuing recipe I created is flavorful but it still lets the three key ingredients shine: avocado, grapefruit and turbot. It is easy but refined enough for company.

Pan Seared Turbot with Grapefruit-Avacado Salsa
Pan Seared Turbot with Grapefruit-Avacado Salsa
5 from 1 ratings

Pan Seared Turbot with Grapefruit-Avocado Salsa

This Pan Seared Turbot with Grapefruit Avocado Salsa is rich and substantial. The tart grapefruit salsa cuts the buttery turbot for the perfect dish.
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 2 people


For the Grapefruit Avocado Salsa:

  • 1 avocado ripe but still firm, diced
  • ½ cup ruby red grapefruit diced with its juice
  • ¼ teaspoon kosher salt more to taste
  • 1/8 teaspoon black pepper
  • ¼ teaspoon chili powder more to taste
  • 1/8 teaspoon cumin seeds if you don’t want that crunch, then use ground
  • ½ teaspoon lime juice
  • 1 tbsp cilantro chopped

For the Turbot:

  • ¾ lb turbot filet skinless
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1/8 teaspoon chili powder
  • 1 tablespoon butter
  • 3 lime slices
  • ¼ cup dry white wine


Make the Salsa:

  • Combine all ingredients through lime juice. Refrigerate while you prepare fish. Once fish is cooked, remove “salsa” from refrigerator and mix in cilantro.

Prepare fish:

  • Delicately pat filet(s) dry and season with salt, pepper and chili powder.
  • Heat a stainless steel pan over medium heat. Melt butter in pan.
  • Pick the prettiest side of fish to be your “presentation” side and sear that side first. Once it is a golden brown, flip the filet and sear the other side.
  • Pour wine into the pan and over the fish and add the lime slices to the pan so that they are cooked in the wine.
  • Continue to cook over medium heat until the turbot flakes easily with a fork and is opaque in the center. Continue to spoon the wine / pan juices over the fish as it cooks. The time will vary greatly by the size of your filets.
  • Spoon a generous helping of the Grapefruit-Avocado Salsa over each serving of turbot.


Calories: 427kcal | Carbohydrates: 17g | Protein: 30g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1188mg | Potassium: 1021mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1177IU | Vitamin C: 34mg | Calcium: 68mg | Iron: 2mg
Course: Dinner
Cuisine: American
Calories: 427
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Because I am a woman obsessed, I chose another White Burgundy. This particular selection is inexpensive and is good enough to drink and cook with. A week in the refrigerator actually improved its taste. I found this particular gem at Whole Foods. 

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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