Steeping, Volume 2
My experiment with steeping salmon was such a hit that I tried it with halibut, too. Also perfectly cooked. The halibut was a little thicker, so I added a few more minutes to the steeping time for a lovely result.
I topped the fish with a little salsa that I have used for years. It originated at epicurious.com, using swordfish, but I can't in all conscience eat what used to be my favorite fish any more, so instead I use it over halibut. It's very light and spring-y, perfect for this season when fresh peas are also available.
3/4 cup diced seeded peeled cucumber
6 Tbs. chopped red onion
3 Tbs. chopped fresh mint
1Tbs. white wine vinegar
1-1/2 teaspoons olive oil
1-1/2 teaspoons sugar (I often use a bit less)
Combine cucumber, onion, mint, vinegar, 1-1/2 tsps oil and sugar in a medium bowl; toss to blend. Season with salt and pepper (Can be made two hours ahead. Let stand at room temperature.)