Halibut with Cherry Tomato-Habanero Salsa and Cucumber Cilantro Sauce

Recipe by: Isabel Cruz | from Isabel's Cantina

Cookstr

Course: Main Course

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Moderate

halibut-with-cherry-tomato-habanero-salsa-and-cucumber-cilantro-sauce

Photo by: Joseph De Leo

Halibut is my favorite white fish. It is simple to prepare and the perfect canvas for vibrant flavors. The habaneros, used here in moderation, add just enough heat to make this interesting. The cucumber-cilantro sauce adds a fresh finish to this colorful dish.

Yield: Serves 4

INGREDIENTS

½ pint cherry tomatoes, halved
½ medium red onion, thinly Sliced
1 to 2 habanero chiles, to taste, halved, seeded, and thinly sliced
¼ cup chopped fresh mint
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
1 cup diced, peeled cucumber
½ cup lemon juice (about 4 lemons)
¼ cup olive oil
½ teaspoon kosher salt

Directions

Preheat the oven to 350°F.

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.

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.