Seared Fish with Kiwi Salsa

From the garden

• 4 kiwis, peeled and diced small · firm-ripe fruit holds its shape best
• ¼ cup red onion, finely diced
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped

From the pantry

• 1½ lb firm white fish fillets · cod, halibut, or snapper
• 2 limes · one juiced into the salsa, one in wedges
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 cup rice · for serving
• salt
• black pepper

1. Start the rice. Stir together the kiwi, red onion, jalapeño, cilantro, the juice of one lime, and a pinch of salt. Let the salsa sit while you cook: 10 minutes mellows the onion and pulls the juices together.
2. Pat the fillets very dry and season both sides with the cumin, salt, and pepper.
3. Heat the olive oil in a nonstick or well-seasoned skillet over medium-high until shimmering. Lay in the fish and cook undisturbed 3–4 minutes until the underside is golden and releases without a fight.
4. Flip carefully and cook 2–3 minutes more, until the fish flakes easily at the thickest point (145°F).
5. Serve the fish over rice with the salsa spooned generously on top and lime wedges alongside.