- ½ pint cherry tomatoes, halved
- ½ medium red onion, thinly Sliced
- 1 to 2 habanero chiles, to taste, halved, seeded, and thinly sliced
- ¼ cup chopped fresh mint
- 4 tablespoons olive oil
- Kosher salt
- Four 6-ounce skinless halibut fillets
- Cucumber-Cilantro Sauce (recipe follows)
- 1 cup chopped fresh cilantro
- 1 cup diced, peeled cucumber
- ½ cup lemon juice (about 4 lemons)
- ¼ cup olive oil
- ½ teaspoon kosher salt
- 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 ½ teaspoon salt. Toss gently to combine.
- Lightly season the fillets on both sides with salt. Heat the remaining 2 tablespoons oil in a large sauté 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.
- 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.