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 sea bass or arctic char. Here, the season’s juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavour. Leave the peaches unpeeled for more colour and texture

Ingredients

For the 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 rocket leaf
1/4 cup fresh lemon juice (about 2 lemons)
4 teaspoons chopped fresh oregano
1/8 teaspoon salt
1/2 chilli pepper, seeded and minced
1 garlic clove, minced

For the Fish;
4 6oz Halibut Fillets
4 teaspoons fresh lemon juice
4 teaspoons olive oil
1/2 teaspoon paprika
1 garlic clove, minced
3/8 teaspoon salt
3/8 teaspoon freshly ground black pepper

Preparation

1. To prepare salsa simply combine the ingredients and 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 pan and discard marinade. Sprinkle fish evenly with 3/8 teaspoon salt and black pepper. Place fish on a grill. grill 3 minutes on each side or until desired. Serve with with salsa.