Chilled Poached Halibut with Fresh Apricot Salsa

Chilled Poached Halibut with Fresh Apricot Salsa
Photo by Thomas J. Story

Ingredients

  • ¼ cup coarsely chopped fresh cilantro
  • ½ lemon, cut into thin slices
  • ¼ cup coarsely chopped fresh cilantro
  • ½ lemon, cut into thin slices
  • ½ cup diced red onion, rinsed and drained
  • 2 teaspoons brown mustard seeds (see Notes)
  • 2 tablespoons fresh lemon juice
  • + 13 more ingredients
    • 2 teaspoons brown mustard seeds (see Notes)
    • About 1 tbsp. coarse kosher salt, divided
    • 4 halibut fillets (6 oz. each and 3/4 in. thick)
    • 2 tablespoons vegetable oil
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons vegetable oil
    • ¼ 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
    • ¼ 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
    • 1 pound apricots, preferably Blenheim
    • About 1 tbsp. coarse kosher salt, divided
    • ½ cup diced red onion, rinsed and drained
    • 1 pound apricots, preferably Blenheim
    • 4 halibut fillets (6 oz. each and 3/4 in. thick)

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 wi...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network