Grilled Halibut with Peach and Pepper Salsa

I tried another new recipe a couple of weeks ago and I thought it was really yummy. It is another good one for summer because it contains peaches and bell peppers. Yum!

I wanted to pretend like I am a 'real' cook, so I even took a photo for your viewing pleasure. :)

I served the halibut with creamy mashed potatoes and steamed asparagus. I would like to try this salsa on grilled chicken also.



Salsa:

2 1/2 cups coarsely chopped peeled yellow peaches (about 1 1/4 pounds)
1 1/3 cups chopped red bell pepper (about 1 large)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh arugula (I used baby spinach instead)
1/3 cup fresh lemon juice (about 2 lemons)
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
1 habanero pepper, seeded and minced (I used a jalapeno)
1 garlic clove, minced

Fish:

2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon paprika
2 cloves garlic, minced
6 (6 ounce) skinless halibut fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
cooking spray

To prepare salsa, combine first 9 ingredients and toss gently. Let stand 30 minutes before serving.

Prepare grill to med-high heat.

To prepare fish, combine 2 tablespoons juice, oil, paprika, and 2 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.

Remove fish from marinade and discard marinade. Sprinkle fish evenly with 1/2 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray. Grill on each side 3 minutes or until desired degree of doneness. Serve fish with salsa.

Yield 6 servings. Serving size: 1 fillet and 2/3 cup of salsa.

Enjoy!

Colleen :)