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Grilled halibut with peach salsa on white plates.
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5 from 20 votes

Perfect 15-Minute Grilled Halibut with Peach Salsa

Celebrate seasonal freshness with this light and easy grilled halibut with peach salsa. The sweet and savoury peach sauce works perfectly with the seared seafood.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauce
Cuisine: American, Canadian
Servings: 4
Calories: 113kcal
Cost: $20

Equipment

  • Knife
  • Medium Saucepan
  • Grill
  • Spatula

Ingredients

  • 2 large peaches
  • 2 large tomatoes
  • 1/4 cup red onions finely chopped
  • 1 jalapeño pepper seeds removed and finely chopped
  • 1/4 large sweet red pepper seeds removed and finely chopped
  • 2 Tablespoons finely chopped cilantro
  • 1/2 teaspoon ground cumin
  • 1 Tablespoon honey
  • 1 Tablespoon white vinegar

Grilled Halibut

  • 4 4 ounce pieces of halibut filet
  • 1 Tablespoon olive oil extra virgin
  • 1/4 teaspoon sea salt
  • 1 fresh lime

Instructions

  • Preheat the gas grill on medium-high for 10 minutes. While it's heating, prepare the salsa.
  • Blanch peaches by placing them in a pot of boiling water for 30 seconds. Quickly remove them with tongs (or a slotted spoon) and plunge them into an ice bath (a large bowl filled with ice water). You'll then be able to slip the skin off the peaches without using a peeler or knife. Then remove the pits and chop into small pieces.
  • Score the ends of each tomato crosswise. Blanch by placing them in a pot of boiling water for 30 seconds. Quickly remove them with tongs (or a slotted spoon) and plunge them into an ice bath (a large bowl filled with ice water). You'll then be able to peel the tomatoes easily with a knife. Then chop into small pieces.
  • Peel the onion, seed the peppers and chop all the vegetables into small pieces. Wear gloves when chopping the hot peppers. Chop the cilantro finely, reserving a few sprigs for the garnish.
  • Combine all vegetable ingredients in a medium saucepan. Add the vinegar, honey and spices. Stir. Bring to a boil. Cook, uncovered for 5 to 10 minutes, stirring often. The salsa should be cooked but not mushy.
  • Remove the saucepan from the heat. Allow the sauce to cool to room temperature while you grill the fish.

Grill the Halibut

  • Preheat the barbecue to medium-high. Clean the grill with a wire brush. Brush the grids generously with vegetable or olive oil.
  • Portion your halibut by cutting it with a sharp knife into 4 pieces of four ounces each. Pat the fish dry with a paper towel.
  • Brush both sides of each halibut filet with extra virgin olive oil.
  • Sprinkle the fish with sea salt.
  • Place the fish on the hot, oiled grill and grill until browned on one side, around 4 minutes. Slip a spatula between the fish and the grid and turn the fish over. Grill for another 3 to 4 minutes, until opaque in the centre. Halibut takes around 8-10 minutes per inch of thickness to cook.
  • Or, if made in a grill skillet, heat the pan until it is sizzling hot. Sear the halibut for 90 seconds on each side. Reduce the heat to medium and cook for an additional 4 to 5 minutes, until the fish is opaque in the centre or flakes easily when pierced with a fork.
    The internal temperature should be 145°F or 63°C. But remember that fish will continue to cook once removed from the heat so you can remove it a bit early and allow it to rest on the plate for a few minutes.
  • Serve the fish on individual plates or on a platter topped with spoonfuls of peach salsa. Garnish with lime wedges on the side.

Notes

  • For the best salsa, be sure to use fully ripe fruit. It should be firm and fragrant. The blush colour  of a peach indicates the variety of peach not its ripeness. 
  • Peaches will continue to ripen once picked. So if your produce is hard as a rock, you can speed up the ripening process by placing the fruit in a fruit ripening bowl or inside a loosely closed brown paper bag on your counter. Refrigerate peaches only after they are ripe. 
  • Try not to chop the fruit too finely. You're aiming for a texture like a chutney rather than a sauce. 
  • Always wear gloves when chopping raw hot peppers like jalapeño! Hot peppers contain capsaicin which can cause your skin to feel as though it's burning. 
  • You can make the peach salsa up to five days in advance. Store it covered in the refrigerator and bring to room temperature prior to serving.   
  • Be sure to remove excess moisture from the fish before grilling so it doesn't stick to the grill.  There's no need to wash fish or soak it before cooking. 
  • If your halibut comes with the skin on, grill it with the skin side down first. Then flip it over. Remove the skin prior to serving. 
  • If using an outdoor barbecue grill, try not to flip the fish over more than once. 
  • If you use a grill pan on your stove top, try not to crowd the pan. Grill the portions of fish in batches of two at a time. 
Note: Nutritional information is created by online calculators so the figures are only estimates.

Nutrition

Calories: 113kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 153mg | Potassium: 457mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1428IU | Vitamin C: 41mg | Calcium: 27mg | Iron: 1mg