JUDY’S GRILLED HALIBUT WITH PEACH AND PEPPER SALSA
Salsa:
2 1/2 cups coarsely chopped peeled yellow peaches (about 1 1/4 pounds) I used nectarines
1 1/3 cups chopped red bell pepper (about 1 large) I used yellow and orange as well as red
1/2 cup thinly sliced green onions
1/2 cup chopped fresh arugula
1/3 cup fresh lemon juice (about two lemons)
2 tablespoons chopped fresh oregano
1/4 tsp salt
1 habanero pepper, seeded and minced
1 garlic clove, minced
Fish:
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
6 (6 ounce) skinless halibut fillets (I used Hake and frozen)
1/2 tsp salt
1/2 tsp ground black pepper
Cooking spray
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 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.
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 side or until desired degree of doneness. Serve fish with salsa. Yield: 6 servings (serving size: 1 fillet and about 2/3 cup salsa). Enjoy