Halibut with Concerto™ Tomato and Fresco™ Cucumber Compote

A compelling compote that works nicely with salmon, sablefish or on top of chicken.

• ½ small red onion, thinly slice
• 2 limes, juiced
• ½ jalapeno pepper, seeded and finely chopped
• 12 Windset Farms™ Concerto™ Grape Tomatoes, halved
• 4 Windset Farms™ Dolce™ Super Sweet Baby Bell Peppers, seeded and chopped
• ½ Windset Farms™ Fresco™ Seedless Cucumber, diced
• 2 Tbsp. fresh cilantro, chopped
• ½ tsp. kosher salt
• ¼ cup canola oil
• 4 - 6 oz. fresh halibut fillets

Instructions:

1. Preheat oven to 450ºF.
2. In a small bowl, marinate sliced red onions in lime juice for at least an hour. Add jalapeno, tomatoes, peppers, cucumber, cilantro and salt. Set aside.
3. Heat a large, non-stick skillet over medium/high heat. Add canola oil. Season halibut fillets with salt and place in hot skillet. Cook halibut fillets until flesh is nicely browned (about 2 minutes). Turn fish over and place in oven for 3 minutes, or until cooked through.
4. Remove from pan and serve with salsa.