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Grilled Halibut with Peach and Pepper Salsa

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Nutritional Information

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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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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

Details

Servings 4

Preparation

Step 1

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.

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