Creamy dessert can compliment jalapeno halibut dish

Fast? True -- this easy-to-make, smartly seasoned fish dish will take about 25 minutes to get on the table. A simple salad, some crusty bread, and ice cream for dessert would complete a carefree dinner. If you open a bottle of crisp white wine, that's another two minutes or so gone -- your decision.

Pan-roasted halibut with jalapeno vinaigrette

2 tablespoons apple cider vinegar

2 tablespoons very finely chopped red onion

Kosher salt

1 tablespoon honey

1 tablespoon chopped cilantro

1/2 teaspoon Dijon mustard

1/2 teaspoon very finely chopped garlic

1/2 cup plus 1 teaspoon extra-virgin olive oil

1 medium jalapeno

Freshly ground pepper

Six 5- to 6-ounce halibut fillets

Avocado wedges or watercress, for serving

In a small bowl, combine the vinegar and onion with 1/2 teaspoon of salt. Let stand for 10 minutes, then whisk in the honey, cilantro, mustard, garlic and 1/4 cup of the olive oil.

Meanwhile, in a small skillet, heat 1 teaspoon of the olive oil over high heat until just smoking. Add the jalapeno and cook, turning, until charred and blistered on all sides, about 2 minutes; let cool slightly. Slip off the charred skin. Discard the stem and cut the jalapeno in half lengthwise. Scrape out the seeds and finely chop the jalapeno. Stir the jalapeno into the vinaigrette and season with salt and pepper.

In a large nonstick skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Season the halibut fillets with salt and pepper and cook, turning once, until they are opaque throughout, about 8 minutes. Transfer the halibut to a platter. Whisk the vinaigrette, spoon it over the fish and serve with avocado wedges or watercress.