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Halibut with Concerto Tomato and Fresco Cucumber Compote

• 4 – 6oz fresh halibut fillets
• 1/4 cup canola oil
• 1/2 teaspoon kosher salt
• 1/2 small red onion, thinly slice
• 2 limes, juiced
• 1/2 jalapeno pepper, seeded and finely chopped
• 12 Windset Farms^TM Concerto^TM tomatoes, halved
• 4 Windset Farms^TM Dolce^TM peppers, seeded and chopped
• 1/2 Windset Farms^TM Fresco^TM cucumber, seeded and diced
• 2 Tablespoons fresh cilantro, chopped
• 1/2 teaspoon kosher salt

Preheat the oven to 450F.

In a small bowl, marinate the sliced red onions in the lime juice for at least an hour. Add the jalapeno, tomatoes, peppers, cucumber, cilantro and salt. Set aside.

Heat a large, non-stick skillet over medium/high heat. Add the canola oil. Season the halibut fillets with salt and place in the hot skillet. Cook the halibut fillets until the flesh is nicely browned, about 2 minutes. Turn the fish over and place in the oven for 3 minutes, or until cooked through. Remove from the pan and serve with the salsa.

Serves four.

About the chef

Passionate and talented, head chef Dana Reinhardt creates truly inspired recipes showcasing all Windset Farms Products.