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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!

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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

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Preparing the Meal

  • To prepare salsa, combine all ingredients; toss gently. Let stand 30 minutes before serving.

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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.

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