• 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
  • garlic clove, minced
  • Fish:
  • 4 teaspoons fresh lemon juice 
  • 4 teaspoons olive oil 
  • 1/2 teaspoon paprika
  • garlic clove, minced
  • (6-ounce) skinless halibut fillets
  • 3/8 teaspoon salt 
  • 3/8 teaspoon freshly ground black pepper

 

Preparation

  1. 1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
  2. 2. Prepare grill to medium-high heat.
  3. 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. 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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