2 1/2cupscoarsely chopped peeled yellow peaches, about 1 1/4 pounds
1 1/3cupschopped red bell pepper, about 1 large
1/2cupthinly sliced green onions
1/2cupchopped fresh arugula
1/3cupfresh lemon juice, about 2 lemons
2tablespoonschopped fresh oregano
1/4teaspoonsalt
1Serrano pepper, seeded and minced
1garlic clove, minced
2tablespoonsfresh lemon juice
2tablespoonsolive oil
1teaspoonpaprika
2garlic cloves, minced
66-ounce skinless halibut fillets
1/2teaspoonsalt
1/2teaspoonfreshly ground black pepper
Cooking spray
Instructions
To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
Prepare grill to medium-high heat.
To prepare fish, combine 2 tablespoons juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 teaspoon salt and black pepper. Place fish on a grill rack or fish baskets coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Top each halibut fillet with 2/3 cup of salsa.