Halibut with Cherry Tomato-Habanero Salsa and Cucumber Cilantro Sauce

• 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
• Four 6-ounce skinless halibut fillets
• Cucumber-Cilantro Sauce (recipe follows)
• 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

1. Preheat the oven to 350F.
2. In a medium bowl, combine the tomatoes, onion, chiles, and mint.
3. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1/2 teaspoon salt.
4. Toss gently to combine.
5. Lightly season the fillets on both sides with salt.
6. Heat the remaining 2 tablespoons oil in a large saute pan over medium-high heat.
7. Place the halibut fillets in the hot pan.
8. Brown for about 2 minutes on each side, then transfer to the oven and bake until opaque throughout, 8 to 10 minutes.
9. Put the halibut fillets on plates and top with a scoop of the tomato salsa.
10. Spoon some of the cucumber-cilantro sauce around the fish.
11. Serve the remaining sauce on the side.
12. 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.
13. Cover and refrigerate until serving or for up to 2 days.

cherry tomatoes, red onion, chiles, fresh mint, olive oil, kosher salt, cucumber, fresh cilantro, cucumber, lemon juice, olive oil, kosher salt

Taken from www.cookstr.com/recipes/halibut-with-cherry-tomato-habanero-salsa-and-cucumber-cilantro-sauce (may not work)