1 4-ounce can diced green chilies
1  fresh Anaheim chili, seeded and chopped
¼  cup fresh cilantro
2 cloves garlic
2 tablespoons chopped onion
2 slices fresh ginger
¼ cup fresh lime juice, or white wine vinegar
1  teaspoon grated lime zest
¼ teaspoon salt, (optional)
4 halibut or tuna steaks, about 6 ounces each
2  teaspoons olive oil


In food processor, combine chilies, cilantro, garlic, onion, ginger, lime juice, zest and salt; process until smooth. Set aside.

Rinse halibut in cold water; drain and pat dry with paper towels. Brush both sides of fish with olive oil. Preheat skillet over medium heat 2 minutes. Brown fish on both sides, about 5 minutes total. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 6 to 8 minutes, until fish flakes easily when tested with a fork, top each serving with salsa, or serve salsa on the side.