Market Meals: Grilled Halibut with Peach and Pepper Salsa

Although the smell of pork and tacos filled the air at the Riverdale Park Farmers Market Thursday, there was another bright and flavorful dish for market shoppers to try.

demonstrated how to use some of the market's fresh offerings to create a Grilled Halibut with Peach and Pepper Salsa.

If you didn't get a chance to swing by the demo and try the sample - the halibut was grilled to perfection and lightly seasoned, while the peach and pepper salsa brought a brightness and zing to the dish.

The recipe was featured in the June 2010 edition of Cooking Light.

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 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

For the 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.