Grilled Halibut with Peach and Pepper Salsa


A fresh fruit salsa is a lovely accompaniment to grilled fish in the summer; try it also with striped bass or arctic char. The season’s juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavor. Leave the peaches unpeeled for more color and texture.

Recipe courtesy of Cooking Light

Ingredients

Salsa

  • 2 1/2 cups coarsely chopped, peeled yellow peaches (about 1 1/4 lbs)
  • 1 1/3 cups chopped red bell pepper (about 1 large)
  • 1/2 cup thinly slice green onions
  • 1/2 cup chopped fresh arugula
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 2 tbsp chopped fresh oregano
  • 1/4 tsp salt
  • 1 habanero pepper, seeded and minced
  • 1 garlic clove, minced

Fish

  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 2 garlic cloves, minced
  • 6 (6 oz) skinless halibut filets
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Cooking spray

Directions

  1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
  2. Prepare grill to medium-high heat.
  3. To prepare fish, combine 2 tbsp juice, oil, paprika and 2 minced garlic cloves in a large shallow glass baking dish, stirring with a whisk, Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
  4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 tsp salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each or until desired degree of doneness.
  5. Serve fish with salsa.