Mexican Halibut with Zest Peach Salsa Recipe

Halibut with Zest Peach Salsa 


1/3 cup orange juice

2 tablespoons canola oil

2 tablespoons lime juice

1 tablespoon brown sugar

2 teaspoons grated lime peel

1 garlic clove, minced

1/2 teaspoon salt

4 (6 ounce) halibut steaks


2 cups chopped fresh or frozen peaches

1/4 cup chopped sweet red pepper

1/4 cup chopped red onion

1 jalapeno pepper, seeded and chopped*

2 tablespoons orange juice

1 tablespoon minced fresh cilantro

2 teaspoons lime juice

1/4 teaspoon salt


In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving.

If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa.

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