Summer Fish Salad

• 1 1/2 pounds meaty white fleshed fish such as halibut
• 1 lemon
• 1 small onion, halved
• 1 bay leaf
• Salt and freshly ground black pepper
• 1/2 cup chopped ripe tomato
• 13 cup chopped sweet red pepper
• 13 cup chopped green bell pepper
• 1/4 cup minced scallions
• 2 tablespoons chopped fresh coriander
• 3 tablespoons white wine vinegar
• 1/4 teaspoon ground cumin
• 3 tablespoons extra-virgin olive oil

1. Select a pan large enough to hold the fish in a single layer.
2. Place the lemon, halved and lightly juiced, in the pan along with the onion, bay leaf and some salt and pepper.
3. Cover with water, bring to a simmer and cook for 10 minutes.
4. Add the fish, bring the cooking liquid back to a simmer then reduce heat and cook the fish very gently, so the water barely shivers, until it is just cooked through, five to eight minutes, depending on the thickness of the fish.
5. Drain the fish and allow it to cool.
6. Combine the tomato, peppers, scallions and coriander in a salad bowl.
7. When the fish has cooled remove any skin or bones and dice it coarsely.
8. Mix gently with the vegetables.
9. Beat the vinegar and cumin together, then beat in the olive oil.
10. Season the dressing to taste with salt and pepper and fold into the salad ingredients.
11. Re-season if necessary, then serve.

white fleshed, lemon, onion, bay leaf, salt, chopped ripe tomato, sweet red pepper, green bell pepper, scallions, fresh coriander, white wine vinegar, ground cumin, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/7685 (may not work)