Grilled Halibut with Peach and Pepper Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A fresh fruit salsa is a lovely accompaniment to grilled fish in the summer; try it also with striped bass or arctic char. Here, the season's juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavor. Leave the peaches unpeeled for more color and texture. Ingredients:
1 1/3 cups coarsely chopped peeled yellow peaches (about 1 pound) |
1 cup chopped red bell pepper (about 1 medium) |
1/3 cup thinly sliced green onions |
1/3 cup chopped fresh arugula |
1/4 cup fresh lemon juice (about 2 lemons) |
4 teaspoons chopped fresh oregano |
1/8 teaspoon salt |
1/2 habanero pepper, seeded and minced |
1 garlic clove, minced |
4 teaspoons fresh lemon juice |
4 teaspoons olive oil |
1/2 teaspoon paprika |
1 garlic clove, minced |
4 (6-ounce) skinless halibut fillets |
3/8 teaspoon salt |
3/8 teaspoon 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 4 teaspoons juice, oil, paprika, and 1 garlic clove 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 3/8 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.
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