Serves 4
1/2 pint cherry tomatoes, halved
1/2 medium red onion, thinly sliced
1 to 2 Habanero chiles, to taste, halved seeded, and thinly sliced
1/4 cup chopped fresh mint
4 Tbsp. olive oil
Kosher salt
Four 6-ounce skinless halibut fillets
cucumber-cilantro sauce (recipe follows)
Preheat oven to 350°
Combine tomatoes, onion, chiles and mint. Drizzle with 2 tbsp. EVOO and 1/2 tsp. salt. Toss gently to combine.
Lightly season fillets on both sides with salt. Heat the remaining 2 tbsp. oil in sauté pan. Place the halibut fillets in the pan. Brown for about 2 minutes on each side, then transfer to oven and bake until opaque throughout, 8 to 10 minutes. Place fillets on plates and top with a scoop of the tomato salsa. Spoon some of the cucumber cilantro sauce around the fish. Serve remaining sauce on the side.
Cucumber-Cilantro Sauce
Makes about 2 cups
1 cup chopped fresh cilantro
1 cup diced, peeled cucumber
1/2 cup fresh lemon juice
1/4 cup olive oil
1/2 tsp. kosher salt.
Puree the cilantro, cucumber, lemon juice, olive oil, and salt in food processor or blender until almost smooth with just a bit of texture. Cover and refrigerate until serving or up to 2 days.
1/2 pint cherry tomatoes, halved
1/2 medium red onion, thinly sliced
1 to 2 Habanero chiles, to taste, halved seeded, and thinly sliced
1/4 cup chopped fresh mint
4 Tbsp. olive oil
Kosher salt
Four 6-ounce skinless halibut fillets
cucumber-cilantro sauce (recipe follows)
Preheat oven to 350°
Combine tomatoes, onion, chiles and mint. Drizzle with 2 tbsp. EVOO and 1/2 tsp. salt. Toss gently to combine.
Lightly season fillets on both sides with salt. Heat the remaining 2 tbsp. oil in sauté pan. Place the halibut fillets in the pan. Brown for about 2 minutes on each side, then transfer to oven and bake until opaque throughout, 8 to 10 minutes. Place fillets on plates and top with a scoop of the tomato salsa. Spoon some of the cucumber cilantro sauce around the fish. Serve remaining sauce on the side.
Cucumber-Cilantro Sauce
Makes about 2 cups
1 cup chopped fresh cilantro
1 cup diced, peeled cucumber
1/2 cup fresh lemon juice
1/4 cup olive oil
1/2 tsp. kosher salt.
Puree the cilantro, cucumber, lemon juice, olive oil, and salt in food processor or blender until almost smooth with just a bit of texture. Cover and refrigerate until serving or up to 2 days.