Healthy Recipe: Grilled Halibut with Peach and Pepper 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.

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

Grilled Halibut with Peach and Pepper Salsa

From Jeanne Kelley, Cooking Light
JUNE 2010 

Ingredients

Salsa:

• 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

Fish:

• 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
• Cooking spray

Preparation
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 coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.


Nutritional Information
Amount per serving
Calories: 267
Fat: 8.6g
Saturated fat: 1.2g
Monounsaturated fat: 4.6g
Polyunsaturated fat: 1.8g
Protein: 35.3g
Carbohydrate: 11.8g
Fiber: 2.3g
Cholesterol: 52mg
Iron: 2mg
Sodium: 389mg
Calcium: 104mg

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