Halibut with Tomato Nectarine Salsa

This last week was a serious doozy. I have this class you see, Arabian Days, and it is seriously kicking my butt, big time. There are about 6 students in the class and I'm probably one of 2 or 3 undergrads. I'm probably also the only one who isn't well versed in this subject as well. I've taken a class from the professor before and got an A in the class, which was also one I didn't know anything about so I thought I'd be okay. The grade is based on two in class essay tests and two papers. This past Wednesday was the first in class test and I studied like mad! First off, my books arrived very late so I had to read like a mad man to catch up and then had to scour the pages for information that might be useful for the essay prompts. Tuesday night I stayed up till 2 and woke up at 6:15 to go to school and study before my 9:40 class. I'm not sure how I did on the test but I'm very glad it's over. I'm savoring these few days before I have to start working on the first paper next week.

Anyway, Tuesday night Jason and I had a study break that involved some Halibut and Tomato Nectarine Salsa. We have some great friends, one of whom gave us a ton of fish from a trip their Dad went on to Alaska. So, we had a Halibut fillet that probably would have cost $25 from the store. It was huge, and very thick! So this is what we did:

The last pic is a little dark and blurry, but what can I say? It was about 11:00 pm when we ate this, so not too much light, and I didn't really think to turn on the other lights in the apt for the picture (I was a little dingy from too much studying). Anyhow, this was so delicious. At least, the salsa was. I have been able to successfully cook most other meats, but I struggle a little with fish. It was okay, just a little overcooked. But there was enough salsa to mask all that. And, let me tell you, homemade salsa is amazing, but home made tomato and nectarine salsa? Even better.

Halibut with Tomato and Nectarine Salsa

Makes 2 servings

2 firm nectarines, pitted and diced
Small handful grape tomatoes, halved
1 small shallot, diced
2 tablespoons parsley or cilantro
Juice from about 1/2 lemon, or to taste
2 4-ounce halibut filets
Salt and pepper to taste
1 tablespoon extra virgin olive oil

In a small bowl, mix together the nectarines, tomatoes, shallot, and parsley. Add the lemon juice and season with salt and pepper, adjusting the seasonings as necessary.  Let the salsa stand at room temperature for about 10 minutes to allow the flavors to come together.

In a skillet, heat the olive oil over medium high heat. Season both sides of the filets with salt and pepper. Cook for two minutes per side until nicely browned on the outside and just cooked through on the inside.

Serve the halibut warm topped with the salsa.

After the halibut Jason and I studied some more. When we were done we were both so tired and a little crazy one of our conversations went a little something like this:
Me: "I don't want you to lick my armpit, I don't want you to die"
Jason: "I won't die"
Me: "I don't want you to pass out"
Jason: "I won't pass out"
Me: "I don't want you to be violently ill"
Jason: "I don't want to be violently ill"

I don't know why, but we always tease each other about licking. Like, Jason will lick my face, or try to. Or, if I'm going to kiss him, he'll just stick his tongue out (it's very romantic and endearing (extreme sarcasm there) and I'll admit, it is funny, until your face is sopping wet). Anyway, the preceding conversation is a result of this weird licking thing we do and our frazzled minds.