Step 1

Sprinkle the fish filets evenly on both sides with the cumin, salt and pepper.  Set aside.

Step 2

Heat oil (or butter) in a large sauté pan over medium-high heat until shimmering (or melted).  Add the seasoned fish filets and cook for about 5 minutes on the first side, or until browned.  Carefully flip the filets, and cook for 2-3 more minutes* or until the fish is cooked through.  (I recommend preparing your salsa during while the fish cooks, to save time.)

Step 3

Transfer the fish to the serving plates, and top with the pomegranate salsa.  Serve immediately.

Step 4

Add all ingredients together in a large mixing bowl, and toss until evenly combined.  Serve immediately, or cover and refrigerate for up to 24 hours.