Halibut With Persimmon Tomato And Dill Relish

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2 cups diced Persimmon tomato (about 3 medium)

3 tablespoons finely chopped red onion

1 tablespoon finely chopped seeded jalapeño pepper

1 teaspoon chopped fresh dill

2 teaspoons fresh lemon juice

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

6 (6-ounce) halibut fillets

1 tablespoon extravirgin olive oil

Cooking spray

Dill sprigs (optional)

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