Halibut with Cherry TomatoÐHabanero Salsa and Cucumber-Cilantro Sauce Serves 4
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.
Preheat the oven to 350¡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 sautŽ 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 Ingredients
PurŽe 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. happy cooking! Happy Cooking from the Potter Recipe Club! |
If you would like to subscribe to the Potter Recipe Club, |