- 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)
- calories 347
- caloriesfromfat 39 %
- protein 38 g
- fat 15 g
- satfat 1.9 g
- carbohydrate 15 g
- fiber 2 g
- sodium 586 mg
- cholesterol 54 mg
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.
Note: Nutritional analysis is per serving.