Grilled Halibut with Peach-Lime Salsa

  • 1/3 cup Carol Hall's Peach Cobbler Jam
  • 1/4 cup finely chopped red bell peppers
  • 2 T finely chopped red onion
  • 1 T seeded, finely chopped jalapeño pepper
  • 1 t dried mint flakes
  • 1/8 t salt
  • 2 T fresh lime juice
  • 1 8 oz can of peaches, drained and diced
  • 1 cup fresh peaches, peeled and diced
  • 1 T vegetable oil
  • 1 lg garlic, minced
  • 4 halibut steaks, 3/4" thick
  • 1/4 t salt
  • vegetable cooking spray
  • lime wedges & cilantro

Combine the 1st 8 ingredients in a bowl. Stir well and set salsa aside. Combine oil and garlic and brush over fish. Sprinkle with salt and set aside. Prepare the grill or broiler. Place fish on grill or pan that has been coated with cooking spray. Cook 3 minutes on each side or until fish flakes easily. Spoon salsa over fish and serve with lime wedges, garnish with cilantro sprigs.

Meat & FishTorrey Douglass