Ingredients:
1 lb. yellow peaches, peeled and coarsely chopped
1 medium red bell pepper, chopped
1/3 cup green onions, thinly sliced
1/3 cup arugula, chopped
¼ cup lemon juice
4 teaspoons fresh oregano, chopped or 1 teaspoon freeze-dried
1/8 teaspoon salt
1 small Serrano chili pepper, seeded and minced
1 garlic clove, minced
Fish:
4 teaspoons fresh lemon juice
4 teaspoon olive oil
½ teaspoon paprika
1 garlic clove, minced
4 (6-ounce) skinless Halibut fillets
3/8 teaspoon salt
3/8 teaspoon freshly ground black pepper
Directions:
To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
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 oil; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.
Makes 4 servings
This recipe was inspired in whole or in part by My Recipes
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