Halibut With Paleo Peach And Pepper Salsa

Halibut Topped WIth Peach And Pepper Salsa Halibut Topped WIth Peach And Pepper Salsa

This spicy fruity salsa is an excellent way to bring summer flavours to you table. The weather is beautiful this means all the ingredients are in season and ready to be enjoyed on top of a magnificent piece of nutritionally pack Halibut. The peach and pepper salsa in this recipe can be made in bulk also, and if stored properly can be used during the Winter months as another summer inspired recipe for those cold evenings.


4 x 6 oz. skinless halibut fillets
4 tsp. fresh lemon juice
1 tsp. paprika
1 garlic clove, minced
2 tsp. olive oil
Sea salt and freshly ground black pepper

Peach Salsa:
1 ¼ cup peaches, peeled and coarsely chopped
1 cup bell pepper, chopped
¼ cup green onions, thinly sliced
¼ cup fresh lemon juice
4 teaspoons fresh oregano, chopped
½ habanero pepper, seeded and minced
1 garlic clove, minced
Sea salt and freshly ground black pepper


  1. In a bowl, combine all the ingredients for the salsa, give everything a good stir and refrigerate.
  2. Preheat a grill or skillet to a medium-high heat.
  3. In a large shallow dish, combine the lemon juice, paprika, garlic, and sea salt and pepper to taste.
  4. Add the fish to the lemony mixture; turn to coat. Cover and let marinate for 15 minutes.
  5. Remove the fish from the marinade, and discard the remaining marinade.
  6. Cook the fish on the preheated grill or in a skillet with extra virgin olive oil, 3 to 4 minutes on each side.
  7. Serve each fish fillet with the peach salsa on top.
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