Grilled Halibut with Peach and Pepper Salsa

  • aeroncaskb Posted: 05/14/10
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    The salsa has excellent flavor and goes wonderfully with the grilled fish. I Halved the entire salsa recipe, but did everything else as directed. Next time I may add a little less oregano and throw in some fresh cilantro. The habanero was NOT overpowering and was a fantastic addition! I made this with salmon the first time, and am using halibut tonight. Very tasty!!

  • DesertBorn54 Posted: 07/19/10
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    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.

  • Capellla Posted: 05/12/10
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    This was an amazing recipe. Really easy, really fresh, and with a nice spice to it. The taste of the salsa is really unique, and I recommend making it as directed even if you are a little scared of the habanero pepper. (I was, but didn't regret using it!) I served it with orzo pasta which mixed nicely with the salsa, and with some grilled squash with garlic. My boyfriend loved the recipe and said we should write it down so we could make it again.

  • minnesoootamom Posted: 05/20/10
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    This was delicious! I mean, really, really delicious. Might use one half of a habanero next time as it was super spicy. But it was so good I didn't mind. Can't wait to make it again.

  • Jessie123 Posted: 05/22/10
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    This was really delicious. The tart of the peach really made the relish outstanding. I used tilapia instead of halibut (it's cheaper) and cooked it in a cast iron skillet with a little butter. I also used spinach instead of arugula and a jalapeno pepper in place of the habenero. We will definitely make this again.

  • SunnyvaleLiz Posted: 05/13/10
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    This was REALLY good. The peaches were not a ripe as they could have been, but really good. I left out the habanero pepper

  • Ziggykisses Posted: 05/21/10
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    Excellent...yummy-deelish! I'll be making this again. I used half a small habanero, plenty HOT! The Halibut was very thich, so cooked it for a little longer...PERFECT! Served with mashed potatoes, grilled asparagus and a chopped salad! Mmmm!

  • Schematican Posted: 05/26/10
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    Not bad, but not great. It could use a little more zip or spice.

  • Showell Posted: 05/21/10
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    Mixed reviews on this one from me, which is rare. The salsa was really great, very nice fresh flavors; however, I wish I'd downgraded to a serrano chile because the habanero was INTENSE, and that's coming from a person that loves spicy and hot. The fish wasn't as great for me-- I think all of that paprika really overpowered the delicacy of the fish. I think I would make a less-hot version of the salsa with a more simply-seasoned fish.

  • Gret57 Posted: 06/29/10
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    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.

  • bedefaubert Posted: 06/25/10
    Worthy of a Special Occasion

    We served this to company last night and it was a big hit--the beautiful, colorful, yummy salsa does the trick! I used a jalapeno instead of the habanero, and I think it could have used a little more "kick". I'll try the habanero next time. Also, I like the idea given by another reviewer to try it with cilantro. Yum!

  • ThereseMA Posted: 05/29/10
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    This was a great recipe! The salsa is especially nice, with the sweetness of the peaches cutting some of the habanero's fire. I used half a habanero, and it was still a bit too spicy for me. Next time I may downgrade to a serrano or even a jalapeño. Still, though, this was a fantastic recipe. I paired it with the lemon arugula potato salad from this issue, and it really complemented the fish. Oh, and a quick tip for peeling the peaches for the salsa: dip them in boiling eater for about 20-30 seconds, and the skins will peel right off.

  • tarahj Posted: 08/06/11
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    I subbed chicken for the halibut--it was wonderful. Salsa is really good too (so much so that it was the largest portion on my plate).

  • jstowe Posted: 06/08/12
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    Awesome. I made with Haddock and it worked out great. The salsa is the star.

  • dmonroe Posted: 06/24/12
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    This recipe was fabulous! My DH and I fell in love with it after the first bite!

  • garden4fun Posted: 05/06/12
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    Delicious summer dinner with a little kick!

  • KateSullivanGa Posted: 08/02/13
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    The habanero overpowered the salsa. We don't eat a lot of spicy foods. This would be better for those of us who prefer flavor that isn't overpowered with hot if we leave out the habanero.

  • TJCaudill Posted: 07/29/13
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    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! <3

  • wendyq Posted: 05/25/14
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    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.

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