Chilled Poached Halibut with Fresh Apricot Salsa
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.
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- Calories: 347
- Calories from fat: 39%
- Protein: 38g
- Fat: 15g
- Saturated fat: 1.9g
- Carbohydrate: 15g
- Fiber: 2g
- Sodium: 586mg
- Cholesterol: 54mg
- 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)
- 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 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.
- 3. 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.
- 4. 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.
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