Rating: 4.5 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 2010

Gallery

Credit: Gentl and Hyers; Styling: Kendra Smoot

Recipe Summary test

total:
40 mins
Yield:
4 servings (serving size: 1 fillet and about 2/3 cup salsa)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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.

Nutrition Facts

267 calories; fat 8.6g; saturated fat 1.2g; mono fat 4.6g; poly fat 1.8g; protein 35.3g; carbohydrates 11.8g; fiber 2.3g; cholesterol 52mg; iron 2mg; sodium 389mg; calcium 104mg.
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