Photo: Gentl and Hyers; Styling: Kendra Smoot
Total Time
40 Mins
Yield
4 servings (serving size: 1 fillet and about 2/3 cup 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.

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.

Chef's Notes

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.

Ratings & Reviews

wendyq's Review

tarahj
May 25, 2014
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.

aeroncaskb's Review

Schematican
May 14, 2010
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!!

bedefaubert's Review

Jessie123
June 25, 2010
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!

SunnyvaleLiz's Review

wendyq
May 13, 2010
This was REALLY good. The peaches were not a ripe as they could have been, but really good. I left out the habanero pepper

Showell's Review

garden4fun
May 21, 2010
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.

Jessie123's Review

bedefaubert
May 22, 2010
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.

DesertBorn54's Review

jstowe
July 19, 2010
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.

jstowe's Review

TJCaudill
June 08, 2012
Awesome. I made with Haddock and it worked out great. The salsa is the star.

tarahj's Review

KateSullivanGa
August 06, 2011
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).

KateSullivanGa's Review

sarakroe
August 02, 2013
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.