Halibut with Peach and Pepper Salsa Recipe
Fresh halibut fillets with a sunny salsa will brighten up your plate at any time of year.
Servings 4
Calories 224kcal
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
Instructions
- In a bowl, combine all the ingredients for the salsa, give everything a cool stir and refrigerate.1 garlic clove, Sea salt and freshly ground black pepper, 1 ¼ cup peaches, 1 cup bell pepper, ¼ cup green onions, ¼ cup fresh lemon juice, 4 teaspoons fresh oregano, ½ habanero pepper, 2 tsp. olive oil
- Preheat a grill or skillet to a medium-high heat.
- In a large shallow dish, combine the lemon juice, paprika, garlic, and season to taste.4 tsp. fresh lemon juice, 1 tsp. paprika, 1 garlic clove, Sea salt and freshly ground black pepper
- Add the fish to the lemony mixture; turn to coat. Cover and let marinate for 15 minutes.4 x 6 oz. skinless halibut fillets
- Remove the fish from the marinade, and discard the remaining marinade.
- Cook the fish on the preheated grill or in a skillet with melted cooking fat, 3 to 4 minutes on each side.Cooking fat
- Serve each fish fillet with the peach salsa on top.
Nutrition
Calories: 224kcal | Carbohydrates: 12g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 126mg | Potassium: 978mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2154IU | Vitamin C: 61mg | Calcium: 60mg | Iron: 2mg