Grilled Halibut w/Peach & Pepper Salsa

The long-awaited emergence of spring weather here in MN has most of us rushing out to fire up our grills and deliver as many “charred” meals to our table as possible: grilled meals simply taste better, it seems, especially coming off on a very extended winter season, & have less clean up! Win, win.

Since the usual suspects to throw on the grill are of the red meat variety, we always love to search out other options – and grilled fish just happens to be a summertime favorite of ours. This recipe calls for halibut, but artic char or striped bass would work, as well  – and topping the deliciously grilled fish with a fresh fruit salsa will make you rejoice in all things summery, fresh & delicious.

halibut-peach-salsa-ck-lHere, pairing the fiery habanero with the season’s juiciest of peaches comes together in a delightfully sweet yet spicy way, giving you the best of both worlds!

Grilled Halibut with Peach and Pepper

Serves: 4  (serving size: 1 fillet + 2/3 cup salsa)
Time: 40 minutes


  • 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
  • Cooking spray


  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.

Jeanne Kelley, Cooking Light 
JUNE 2010

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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s