Grilled Halibut with Peach & Pepper Salsa

I used tilapia fillets instead of halibut since it was $25 a pound!! Ridiculous. Fresh tilapia was about $3.50 a pound so I opted for the less expensive. It turned out great though. Most of the ingredients came straight from my garden so the flavors were impeccable.

Yield: 6     (serving size: 1 fillet + 2/3 cup salsa)

Salsa

2 1/2 cups coarsely chopped peeled yellow peaches (about 1 1/4 lbs.)

1 1/2 cups chopped red bell pepper (about 1 large)

1/2 cup thinly sliced green onions

1/2 cup chopped fresh arugula or baby spinach

1/3 cup fresh lemon juice (about 2 lemons)

2 tbsp. chopped fresh oregano

1/4 tsp. salt

1 habanero pepper, seeded and minced

1 garlic clove, minced

Fish

2 tbsp. fresh lemon juice

2 tbsp. olive oil

1 tsp. paprika

2 garlic cloves, minced

6 (6-oz.) skinless halibut fillets

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

cooking spray

  1. To Prepare Salsa – combine first (9) ingredients; toss gently. Let stand 30 minutes before serving.
  2. Prepare grill to medium-high heat or preheat broiler.
  3. To Prepare Fish – combine 2 tbsp. juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
  4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 tsp. salt and black pepper. Place fish on a grill rack or broiler pan coated with cooking spray; grill 3 minutes o each side or until desired degree of doneness. Serve fish with salsa.

CALORIES 267; FAT 8.6g (sat. 1.2g); CHOL 52mg; SOD 389mg; CARB 11.8g; FIBER 2.3g; PROTEIN 35.3g

Based on recipe from Cooking Light magazine, June 2010

halibut-peach-salsa


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