Halibut with Peach and Pepper Salsa

Warm weather might still be months away, but at least you can bring summer flavors to your table with a big pile of fruity-spicy salsa served over fresh halibut. The combination of peaches and hot pepper creates a delicious contrast, and the bell peppers add plenty of crunch to the mix; if you tend to get a little bored of mild-flavored fish, this is definitely one way to solve the problem.

Like most fish, halibut is very nutritious: it’s full of B vitamins and important minerals (notably magnesium, selenium, and even a little bit of calcium!). And of course, it also has some Omega-3s, although the fish is so lean that the absolute amount of Omega-3s isn’t huge.

You can cook the fish for this recipe in a skillet or on a grill, depending on the weather; it’s good either way. Serve it with a light salad or some easy zucchini (grilled or oven-roasted to match the fish), and you’ll be all set to enjoy a colorful and extremely nutritious meal.

Halibut with Peach and Pepper Salsa Recipe

SERVES: 4 PREP: 25 min. COOK: 10 min.

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Ingredients

• 4 x 6 oz. skinless halibut fillets
• 4 tsp. fresh lemon juice
• 1 tsp. paprika
• 1 garlic clove, minced
• 2 tsp. olive oil
• Cooking fat
• Sea salt and freshly ground black pepper

Ingredients for the peach salsa

• 1 ¼ cup peaches, peeled and coarsely chopped
• 1 cup bell pepper, chopped
• ¼ cup green onions, thinly sliced
• ¼ cup fresh lemon juice
• 4 teaspoons fresh oregano, chopped
• ½ habanero pepper, seeded and minced
• 1 garlic clove, minced
• Sea salt and freshly ground black pepper

Preparation

1. In a bowl, combine all the ingredients for the salsa, give everything a cool stir and refrigerate.
2. Preheat a grill or skillet to a medium-high heat.
3. In a large shallow dish, combine the lemon juice, paprika, garlic, and season to taste.
4. Add the fish to the lemony mixture; turn to coat. Cover and let marinate for 15 minutes.
5. Remove the fish from the marinade, and discard the remaining marinade.
6. Cook the fish on the preheated grill or in a skillet with melted cooking fat, 3 to 4 minutes on each side.
7. Serve each fish fillet with the peach salsa on top.