Boaters, Try This Chef’s Recipe: Halibut Steaks with Delicious Homemade Peach Salsa. The juicy peaches combined with the fiery Serrano pepper make a spicy-sweet flavor that will make you taste buds scream in delight! Even if you’ve never made a salsa in your life, you can handle this one- 9 simple ingredients get mixed together, and you’re done. Then, all you have to do is let the salsa sit and get your fish grilled. Great eats in no time!
Alternate Serving Suggestion
Like it extra spicy? Try it with a habanero pepper instead. You can also serve this recipe as a soft taco with no alterations, other than anything you’d like to add for taste.
Salsa:
2 1/2 cups coarsely chopped 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
1/3 cup fresh lemon juice (about 2 lemons)
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
1 Serrano pepper, seeded and minced
1 garlic clove, minced
Fish:
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon paprika
2 garlic cloves, minced
6 (6-ounce) skinless halibut fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
Preparing the Meal
- To prepare salsa, combine all ingredients; toss gently. Let stand 30 minutes before serving.
Let Salsa Stand At Least 30 Minutes Before Serving
- Prepare grill to medium-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; discard marinade. Sprinkle fish evenly with 1/2 teaspoon salt and black pepper.
- Place fish on a grill rack or fish baskets coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.
- Top each halibut fillet with 2/3 cup of salsa. If desired, flake fish and serve on a soft taco with salsa topping.
