Halibut with Zesty Peach Salsa Recipe

Halibut with Zesty Peach Salsa Recipe photo by Taste of Home

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Our Test Kitchen came up with a fun way to serve halibut by marinating it in citrus juices and brown sugar, then topping it with a refreshing peach salsa. The colorful entree is pretty enough to serve to company.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Halibut with Zesty Peach Salsa Recipe

Prep: 20 min. + marinating Grill: 10 min.

Yield: 4 Servings

20 10 30

Ingredients

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 halibut steaks (6 ounces each)
SALSA:
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

Directions

In a small 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 another small bowl, combine salsa ingredients; cover and refrigerate until serving.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill, uncovered, over medium heat or broil 4 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. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts 1 halibut steak with 1/2 cup salsa equals 269 calories, 6 g fat (1 g saturated fat), 54 mg cholesterol, 338 mg sodium, 15 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1/2 fat.

Originally published as Halibut with Zesty Peach Salsa in Light & Tasty August/September 2002, p52