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.
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)
How to Make It
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.
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.
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.
Transfer fish with a spatula to a platter and chill at least 20 minutes. Season with salt to taste and serve cold, with salsa.