Chilled Poached Halibut with Fresh Apricot Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mustard seeds give the salsa a nutty richness. Prep and Cook Time: 30 minutes. Notes: Find brown mustard seeds at Middle Eastern, South Asian, and gourmet grocery stores. If using supermarket apricots, increase lemon juice to 2 1/2 tbsp. and mix it with 1 1/2 tsp. honey before adding to salsa. Ingredients:
2 tablespoons vegetable oil |
2 teaspoons brown mustard seeds (see notes) |
1 pound apricots, preferably blenheim |
2 tablespoons fresh lemon juice |
1/2 cup diced red onion, rinsed and drained |
1/4 cup coarsely chopped fresh cilantro |
1/4 to 1/2 red jalapeño, stemmed, seeded, and cut into rings crosswise as thinly as possible, or 1/4 to 1 tsp. minced seeded habanero chile |
about 1 tbsp. coarse kosher salt, divided |
1/2 lemon, cut into thin slices |
4 halibut fillets (6 oz. each and 3/4 in. thick) |
Directions:
1. Put oil and mustard seeds in a skillet, cover, and heat over medium-high heat. They'll start popping wildly. When the popping sounds die down, remove from heat. Let cool slightly, uncovered.
2. Halve and pit apricots; cut into 1/2-in. dice. Put diced apricots in a large bowl and toss gently with lemon juice, onion, cilantro, chile, and mustard seeds with oil. Stir in 2 tsp. salt and chill for at least 30 minutes and up to 2 hours.
3. Wipe skillet clean with paper towels and fill half-full with water. Add 1 tsp. salt and lemon slices. Heat water over medium heat until gently simmering. Add fish and cook, covered, until just opaque in center (cut to check), 5 to 8 minutes.
4. Transfer fish with a spatula to a platter and chill at least 20 minutes. Season with salt to taste and serve cold, with salsa.
5. Note: Nutritional analysis is per serving.
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