Peach Salsa Fish



1 1/3 cups coarsely chopped peeled yellow peaches (about 1 pound)

1 cup chopped red bell pepper (about 1 medium)

1/3 cup thinly sliced green onions

1/3 cup chopped fresh arugula

1/4 cup fresh lemon juice (about 2 lemons)

4 teaspoons chopped fresh oregano

1/8 teaspoon salt

1/2 habanero pepper, seeded and minced

1 garlic clove, minced


4 teaspoons fresh lemon juice

4 teaspoons olive oil

1/2 teaspoon paprika

1 garlic clove, minced

4 (6-ounce) skinless halibut fillets

3/8 teaspoon salt

3/8 teaspoon freshly ground black pepper



  1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
  2. Prepare grill to medium-high heat.
  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.
  4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 3/8 teaspoon salt and black pepper. Place fish on a grill rack brushed with olive oil; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.