Ingredients Jump to Instructions ↓

  1. 1/2 pint cherry tomatoes, halved

  2. 1/2 medium red onion , thinly sliced

  3. 1 to 2 habanero chiles, to taste, halved, seeded, and thinly sliced

  4. 1/4 cup chopped fresh mint

  5. 4 tablespoons olive oil Kosher salt Four 6-ounce skinless halibut fillets Cucumber -Cilantro Sauce (recipe follows) Cucumber-Cilantro Sauce Makes about 2 cups 1 cup chopped fresh cilantro

  6. 1 cup diced, peeled cucumber

  7. 1/2 cup lemon juice (about 4 lemons)

  8. 1/4 cup olive oil

  9. 1/2 teaspoon kosher salt

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. In a medium bowl, combine the tomatoes, onion, chiles, and mint. Drizzle with 2 tablespoons of the olive oil and sprinkle with ½ teaspoon salt. Toss gently to combine. Lightly season the fillets on both sides with salt. Heat the remaining 2 tablespoons oil in a large sauté pan over medium-high heat. Place the halibut fillets in the hot pan. Brown for about 2 minutes on each side, then transfer to the oven and bake until opaque throughout, 8 to 10 minutes. Put the halibut fillets on plates and top with a scoop of the tomato salsa. Spoon some of the Cucumber-Cilantro Sauce around the fish. Serve the remaining sauce on the side. Cucumber-Cilantro Sauce Puree the cilantro, cucumber, lemon juice, olive oil, and salt in a food processor or blender until almost smooth with just a bit of texture. Cover and refrigerate until serving, or for up to 2 days.


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