Photo: Gentl and Hyers; Styling: Kendra Smoot
Total Time
40 Mins
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

Ratings & Reviews

sarakroe's Review

August 13, 2014
The peach salsa sings in this dish

wendyq's Review

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.

KateSullivanGa's Review

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.

TJCaudill's Review

July 29, 2013
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!

dmonroe's Review

June 24, 2012
This recipe was fabulous! My DH and I fell in love with it after the first bite!

jstowe's Review

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

garden4fun's Review

May 06, 2012
Delicious summer dinner with a little kick!

tarahj's Review

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).

DesertBorn54's Review

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.

Gret57's Review

June 29, 2010
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.