Using a paring knife, remove the peel
and white pith
from the orange and tangerine
. Working over a large bowl, carefully cut between the membranes to release the citrus segments, allowing them to fall into the bowl along with any juices. Add the avocado
, cilantro and lime zest
and juice to the bowl with the citrus. Gently toss to mix. Season the salsa with salt and pepper.
In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the halibut liberally with salt and pepper. Add the halibut to the skillet and cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer the halibut to serving plates, top with salsa