Chilled Poached Halibut with Fresh Apricot Salsa

Ingredients

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

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...

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