Corn Chip-Crusted Halibut with Creamy Salsa and Cilantro

2 halibut fillets (8 ounces each)
Kosher salt
1/2 teaspoon ground cumin
2 tablespoons unsalted butter, melted
1 tablespoon fresh lime juice
2 handfuls corn chips
3/4 cup medium salsa (see note)
3 tablespoons sour cream
2 tablespoons fresh cilantro
Heat oven to 400 degrees. Line a baking sheet with aluminum foil.

Place halibut on the foil. Season both sides of the fish with kosher salt to taste and cumin. Combine butter and lime juice in a small bowl and drizzle over the fillets.

Put corn chips in a sealable plastic bag and crush into small pieces using the palm of your hand (you should have about 1/4 cup). Top each fillet with a thick layer of crumbs. Cover loosely with aluminum foil to prevent excess browning. Bake until the fish is opaque in the center, about 20 minutes, removing the foil after about 10 minutes.

Whisk together the salsa and sour cream in a small saucepan over low heat. Heat until just warmed through, 2 to 3 minutes.

Place each halibut fillet on a plate, top with creamy salsa and garnish with cilantro leaves.

Makes 2 servings.

Note: For this dish, the authors prefer bottled salsa to fresh, because it tends to be thicker and have more depth of flavor.