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.
To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
Prepare grill to medium-high heat.
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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
This recipe was fabulous! A great combination of sweet and spicy. I would recommend heating the grill up and oiling it more. My fish wasn't crusty on the outside, which I think would have been better. I used jalapeno for the pepper, and because we don't like oregano, put only 1/4 tsp dry oregano. My guests raved about this dish.
Once you "swallow" the price of the halibut ($25/lb) this recipe was absolutely amazing! Like others, I substituted jalapeno. Next time will make sure I have habanero. The fresh oregano was a nice touch. This was a great recipe. We enjoyed it so much, my husband went back for seconds. Thanks for sharing this one. It's a keeper!
This was the perfect meal on a hot summer evening. I substituted a seeded, deveined jalapeno for the habanero.(Don't have the guts to try a habanero.) Next time I will make it 2 jalapenos and substitute cilantro for the arugula. My peaches weren't as ripe as they should have been, so I added a couple of teaspoons of honey for a little sweetness. The next day the leftover salsa tasted even better. This would be equally good on grilled chicken or pork.
I made this tonight and my DH and I loved it. I substituted nectarines, jalapeno, and cilantro, and used crappie and perch that we caught recently. The dish was very pretty and tasty to say the least. I will make this again and again.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!