Halibut with Zesty Peach Salsa Recipe

Halibut with Zesty Peach Salsa Recipe
Halibut with Zesty Peach Salsa Recipe photo by Taste of Home
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Halibut with Zesty Peach Salsa Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

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

Nutritional Facts

1 each: 269 calories, 6g fat (1g saturated fat), 54mg cholesterol, 338mg sodium, 15g carbohydrate (0 sugars, 2g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1/2 fat.

  • 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
  1. 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. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  3. 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.
Originally published as Halibut with Zesty Peach Salsa in Light & Tasty August/September 2002, p52

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