Recipe: Isabel's Cantina Halibut with Cherry Tomato-Habanero Salsa and Cucumber-Cilantro

HALIBUT WITH CHERRY TOMATO-HABANERO SALSA AND CUCUMBER-CILANTRO SAUCE

"Halibut is my favorite white fish: It is simple to prepare and the perfect canvas for vibrant flavors. The habaneros, used here in moderation, add just enough heat to make this interesting. The cucumber-cilantro sauce adds a fresh finish to this colorful dish."

1/2 pint cherry tomatoes, halved
1/2 medium red onion, thinly sliced
1 to 2 habanero chiles, to taste, halved, seeded, and thinly sliced
1/4 cup chopped fresh mint
4 tablespoons olive oil
Kosher salt
4 (6 ounces each) skinless halibut fillets
Cucumber-Cilantro Sauce (recipe follows)

Preheat the oven to 350 degrees F.

In a medium bowl, combine the tomatoes, onion, chiles, and mint. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1/2 teaspoon salt. Toss gently to combine.

Lightly season the fillets on both sides with salt. Heat the remaining 2 tablespoons oil in a large saute pan over medium-high heat. Place the halibut fillets in the hot pan. Brown for about 2 minutes on each side, then transfer to the oven and bake until opaque throughout, 8 to 10 minutes.

Put the halibut fillets on plates and top with a scoop of the tomato salsa. Spoon some of the Cucumber-Cilantro Sauce around the fish. Serve the remaining sauce on the side.

CUCUMBER-CILANTRO SAUCE
Makes about 2 cups

1 cup chopped fresh cilantro
1 cup diced, peeled cucumber
1/2 cup lemon juice (about 4 lemons)
1/4 cup olive oil
1/2 teaspoon kosher salt

Puree the cilantro, cucumber, lemon juice, olive oil, and salt in a food processor or blender until almost smooth with just a bit of texture. Cover and refrigerate until serving, or for up to 2 days.

Makes 4 servings
Source: Isabel's Cantina: Bold Latin Flavors from the New California Kitchen by Isabel Cruz