Gently Steamed Fish with Cucumber Borage and Tahini Sauce

Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 teaspoon flaky sea salt, such as Maldon
• ½ cup coarse salt
• 8 cups water, room temperature
• 4 skinless halibut fillets (4 ounces each)
• ½ lemon, thinly sliced into rounds
• 4 to 5 dill stems, plus 1/4 cup coarsely chopped dill fronds, for garnish
• 3 tablespoons unsalted butter, divided
• 1 lemon cucumber, or ½ regular cucumber, thinly sliced into rounds (about 1 cup)
• Coarse salt
• 1 medium shallot, thinly sliced
• 2 cloves garlic, thinly sliced
• 3 large stalks borage, leaves and stalks cut into 3-inch pieces, plus flowers, for garnish
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, chopped
• ¼ teaspoon coarse salt
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice (from 1 lemon)
• ¼ cup water

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