Pan-Roasted Halibut With Jalapeño Vinaigrette

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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 jalapeño

Freshly ground pepper

Six 5- to 6-ounce halibut fillets

Avocado wedges or watercress, for serving

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