Grilled Halibut with Peach Salsa

Serves 4–6

You'll Need
  • 1 peach, halved
  • 1 tomato, chopped
  • ½ red or orange bell pepper, quartered
  • ½ red onion, halved
  • 2 tsp grapeseed oil
  • ½ tsp cider vinegar
  • 1 tsp freshly squeezed lime juice
  • 1 clove garlic, minced
  • ¼ tsp salt
  • Freshly ground pepper
  • 1 Tbsp fresh cilantro, chopped
  • 4–6 (140–170g) halibut fillets
  • 2 Tbsp grapeseed oil
  • Sea salt & freshly ground pepper
Preparation
  • Preheat grill to 400 degrees.
  • In a large bowl, gently toss peaches, tomatoes, peppers and red onion with grapeseed oil.
  • Place fruit and vegetables on greased grill and cook until lightly browned.
  • Bring grilled ingredients to room temperature before chopping into small pieces.
  • Rinse fish fillets in water and pat dry.
  • Arrange fillets in a shallow dish, brush with grapeseed oil and sprinkle with salt and pepper.
  • In a large bowl, whisk together vinegar, lime juice, garlic, salt and pepper.
  • Add grilled fruit and vegetables, tomatoes and cilantro, tossing until combined.
  • Place fish fillets on the grill and cook at medium-high for approximately 3 minutes per side or until fish flakes easily with a fork.
  • Serve halibut immediately with a side of peach salsa.

Good to know: For this recipe, use the freestone variety of peaches because they are easier to cut neatly into slices or halves. Their flesh can be removed from the pit much more easily than the semi- freestone or clingstone varieties.