Chilled Poached Halibut With Fresh Apricot Salsa

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2 tablespoons vegetable oil

2 teaspoons brown mustard seeds (see Notes)

1 pound apricots, preferably Blenheim

2 tablespoons fresh lemon juice

1/2 cup diced red onion, rinsed and drained

1/4 cup coarsely chopped fresh cilantro

1/4 to 1/2 red jalapeño, stemmed, seeded, and cut into rings crosswise as thinly as possible, or 1/4 to 1 tsp. minced seeded habanero chile

About 1 tbsp. coarse kosher salt, divided

1/2 lemon, cut into thin slices

4 halibut fillets (6 oz. each and 3/4 in. thick)

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