A simple pan fried halibut recipe with a sweet kiwi berry salsa topping.

Kiwi berries….something I’d never even heard of let alone cooked with until last week when Ulysses brought them home from the store proclaiming he was trying to “broaden the culinary horizons of my blog readers”.

Isn’t he so thoughtful?

Pan fried halibut with kiwi berry salsa
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So this post is a family effort.

I kind of felt like I was on Chopped or something being handed some obscure ingredient I’ve never seen and basically being forced to do something with it and share it with the “judges (that’d be you guys).

Pan fried halibut

First rule of Chopped…if you’ve never seen it before, taste it!

How many competitors have you seen forget this?!

As if those judges weren’t harsh enough, you best be tasting that damn unknown food just to show them you did!

Otherwise, no matter how delicious of a plate you put in front of them, they’ll tear it apart just because they think you’re an idiot.

So I tasted them.

And guess what? They taste exactly like a regular kiwi.

Kind of anticlimactic actually.

They do have one BIG thing going for them though vs. the normal kiwi. No fuzz. I hate the damn fuzz.

In Italy, the only fresh fruit we were served for breakfast for 2 weeks straight were severely unripe kiwis that I’d try (mostly unsuccessfully) to butcher apart from their fuzz with a butter knife every morning. So the fuzz hatred is recent and strong.

These no fuzz taste-a-likes were therefore immediately ahead of the game.

Pan fried halibut with kiwi berries

Here’s where the reality show and life differ.

Instead of racing towards some amazingly stocked pantry shelves, grabbing everything in sight just so the other contestants don’t take it first, I opened my fridge, saw the halibut I had intended to cook the night before but didn’t and this dish pretty much became a done deal.

A slightly less dramatic and exciting process.

If I could afford halibut in all it’s $19.99/lb glory every day, I think I’d be quite content eating it for the rest of my life.

It’s like the steak of fish.

I don’t know why they compare swordfish to steak all the time because that always tastes distinctly fishy to me.

Halibut is not.

It’s thick, buttery and practically screams to be lightly coated in flour and pan fried (like cod piccata). Don’t fight the screams, just do it.

Then top it with a non-fuzzy kiwi salsa.


Pan fried halibut with kiwi berry salsa

You won’t be on the chopping block.

And if you can’t find kiwi berries, my mango habanero salsa or pineapple habanero salsa would both make a great topping alternatives for the pan-fried halibut.


Air fryer cod
Dijon Almond Crusted Tilapia
Honey Lime Sablefish with Jalapeno Corn Salsa

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5 from 2 votes

Pan Fried Halibut with Kiwi Berry Salsa

Servings: 2 servings
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
A simple pan fried halibut recipe with a sweet kiwi berry salsa topping.


For the Halibut

  • 12 ounces halibut, 2 filets
  • 2 tablespoons flour, I used whole wheat, use GF if needed
  • 2-3 tablespoons extra virgin olive oil
  • salt & pepper

For the Salsa

  • 6 oz. kiwi berries, sliced in half
  • 1/2 avocado, cut into cubes
  • 1 tablespoon red onion, minced
  • 1 tablespoon cilantro, chopped
  • juice of 1/2 a lime
  • 1/2 tablespoon honey
  • salt & pepper


For the Halibut

  • Season both filets with salt & pepper.
  • Place flour in a small, shallow dish.
  • Coat each fillet in flour on all sides, set aside.
  • Bring a medium skillet to med-high heat with olive oil in it.
  • Once hot, place halibut in pan and “fry” on each side for 2-3 minutes until cooked through.

For the Salsa

  • Combine kiwis, avocado, red onion and cilantro in a small bowl.
  • Whisk together lime juice, honey, salt & pepper in another small bowl and pour over salsa.
  • Toss gently to combine.
  • Top cooked fish with salsa and serve immediately.


If you can’t find kiwi berries, substitute regular kiwis. They taste exactly the same.


Serving: 1SERVINGCalories: 763kcalCarbohydrates: 53gProtein: 53gFat: 39gSaturated Fat: 7gPolyunsaturated Fat: 28gCholesterol: 143mgSodium: 538mgFiber: 10gSugar: 32g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American


Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. What a unique recipe. I don’t always love fruit with my savory meals but I love the idea of the kiwi. Such a beautiful pop of color too.

  2. Interesting recipe! Kind of like when Mango salsa was ‘odd’ and is now the norm! I have never seen those berries at our stores here in Florida ever I don’t think! I do love me some halibut though ;)

  3. That looks yummy! I love Kiwi berries! I just ate some this afternoon. They’re so delicious, but no one seems to know about them and they’re hard to come by.

  4. Chopped! I miss that show. I used to get major anxiety while watching it though…the pressure!

    But those kiwi berries…I can take those on any day.

  5. I love halibut, but your right it is so dam expensive!!! The kiwi berries are friggen adorable! I love Kiwi, but like you I hate the fuzz, these little guys are perfect! Love your dish today!!