Grilled Halibut with Peach and Pepper Salsa



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

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

Comments

Post a Comment

Popular posts from this blog

Tandoori Lamb Chops

Image
Recipe Servings: 3 | Cook Time: 1 Hour 30 minutes Ingredients 175 gm hung yogurt 12 gm cumin powder 25 gm garam masala 20 gm coriander powder 20 gm turmeric powder 25 gm chili powder Salt to taste Lemon juice 40 gm ginger and garlic paste 12 lamb chops (one bone on) Method Apply salt and ginger & garlic to lamb chops and keep aside for 20 min. Take a bowl and make marinade with rest of the ingredients. Apply marinade to the chops and leave the bowl covered for another 30-60 min. Arrange lamb chops in the skewers and cook in the pre-heated tandoor till tender. Once chops are cooked and have nice charred texture on top, remove from tandoor. Garish with fresh coriander leaves; serve hot with mint chutney and onion rings.
Read more

Luxe Fish Pie

Image
EASY SERVES 8 PREP: 45 MINS COOK: 1 HR, 10 MINS Ingredients: 500G THICK WHITE FISH FILLETS, SUCH AS COD OR HADDOCK, UNSKINNED 500G THICK SALMON FILLET, UNSKINNED 300G SMOKED HADDOCK (PREFERABLY UNDYED) 700ML FULL FAT OR SEMI- SKIMMED MILK 1 MEDIUM ONION , CUT INTO THIN WEDGES 2 BAY LEAVES 75G BUTTER 75G PLAIN FLOUR 140G YOUNG SPINACH  LEAVES 3 TBSP WHITE WINE OR VERMOUTH (OPTIONAL) ½ SMALL PACK DILL, ROUGHLY CHOPPED FOR THE CHEESY MASH TOPPING 1½ KG POTATOES  (IDEALLY MARIS PIPER), CUT INTO EVEN-SIZED PIECES 50G BUTTER 100G MATURE CHEDDAR, COARSELY GRATED 300ML TUB HALF-FAT CRÈME FRAÎCHE Method: 1.    Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug...
Read more

Pollo Fajitas

Image
Chicken thighs are used in this recipe, but boneless, skinless breasts could be used instead. Be careful not to overcook, as the result could be rather dry chicken. Serve with warm flour tortillas, salsa and sour cream. Prep 15 m Cook 10 m Ready In 55 m   Ingredients 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1 tablespoon soy sauce 1 teaspoon chili powder 1 clove garlic, minced 1 dash hot pepper sauce 1 1/2 pounds boneless, skinless chicken thighs, cut into strips 1 tablespoon vegetable oil 1 onion, thinly sliced 1 green bell pepper, sliced 1/2 lemon, juiced  Directions In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the...
Read more