RECIPE: 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. 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

SALSA:
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
1006-grilled-halibut-peach-salsa-m1/4 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

FISH:
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

Preparation

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.

(SOURCE)