Chilled Poached Halibut With Fresh Apricot Salsa

• 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 jalapeno, 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.
5. Note: Nutritional analysis is per serving.

vegetable oil, brown mustard seeds, blenheim, lemon juice, red onion, fresh cilantro, red jalapeufo, coarse kosher salt, lemon

Taken from www.myrecipes.com/recipe/chilled-poached-halibut-with-fresh-apricot-salsa (may not work)