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 :)

To My Fellow CSA Junkies!

I have a yummy Garlic Potato Salad recipe that uses garlic scapes that I would like to share. I was not aware of garlic scapes until I started the CSA....so I am going on the assumption that only fellow CSAers will know of them....hence the title of my post!

Garlic Potato Salad

6 cups / 1.5 L new potatoes (cubed)
Boil in water until tender...about 5 minutes. Set aside.

6 garlic scapes or 3 cloves garlic (minced)
1 cup / 240 ml green onions (minced)
1/4 cup / 60 ml olive oil
2 tablespoons balsamic vinegar
2 teaspoons fresh rosemary (chopped, or 1 tsp. dried)
salt and pepper to taste

Combine in a large bowl. Add cooked potatoes and stir to coat. Chill about 3 hours before serving.

Enjoy!

Colleen :)