Pacific Halibut Steak Skillet Fajitas with Cumin-Chili Marinade

1. Preheat cast-iron skillet over medium-high heat. Meanwhile, combine 2 tablespoons oil with lime, soy sauce, garlic, chili powder, and cumin in a shallow dish or resealable bag. Pat halibut steaks dry with paper towels or clean kitchen towel, then add fish to marinade, turning to coat. Set aside and allow to marinate for 15 minutes.

2. Add a tablespoon of oil to skillet. When sizzling hot, carefully add bell pepper, onion and pinch of salt to skillet. Stir frequently to avoid burning and cook until peppers are softened and singed, and onions have begun to caramelize, about 5 minutes, removing any pieces sooner if sufficiently charred. Transfer to serving platter and set aside. Clear any bits from skillet to avoid burning.

3. When halibut has finished marinating, remove from marinade and blot dry to remove excess moisture. Add just enough oil to cover bottom of hot skillet. When oil is sizzling hot, add halibut steaks and sear undisturbed for about 2 minutes, or until steak releases easily from skillet with help of a fish spatula. Wait an additional 30 seconds or so as needed if steak is still gripping skillet. Flip to sear remaining side for another 2 to 3 minutes depending on thickness of steak. Pacific halibut steak is medium-done when fish flakes easily with a fork or registers at 130F at the thickest part on an instant-read thermometer. Transfer to platter with peppers and onions and serve alongside warmed tortillas and lime wedges.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.