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Halibut with Zesty Peach Salsa

 Halibut with Zesty Peach Salsa
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.
4 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 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


  • 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.

2 of 2

Halibut with Zesty Peach Salsa (continued)

Directions (continued)

  • 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.
Nutritional Facts: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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.