Grilled Halibut with Peach and Pepper Salsa

A fresh fruit salsa is a lovely accompaniment to grilled¬†fish¬†in the summer; try it also with striped bass or arctic char. Here, the season’s juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavor. Leave the peaches unpeeled for more color and texture.



1 1/3 cups coarsely chopped peeled yellow peaches (about 1 pound)

1 cup chopped red bell pepper (about 1 medium)

1/3 cup thinly sliced green onions1/3 cup chopped fresh arugula

1/4 cup fresh lemon juice (about 2 lemons)

4 teaspoons chopped fresh oregano

1/8 teaspoon salt

1/2 habanero pepper, seeded and minced

1 garlic clove, minced


4 teaspoons fresh lemon juice

4 teaspoons olive oil

1/2 teaspoon paprika

1 garlic clove, minced

4 (6-ounce) skinless halibut fillets

3/8 teaspoon salt

3/8 teaspoon freshly ground black pepper

Cooking spray

How to Make It:

Step 1

To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.

Step 2

Prepare grill to medium-high heat.

Step 3

To prepare fish, combine 4 teaspoons juice, oil, paprika, and 1 garlic clove 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.

Step 4

Remove fish from marinade; discard marinade. Sprinkle fish evenly with 3/8 teaspoon 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.