Grilled Halibut & Peach and Pepper Salsa

Let’s kick up the summer heat with a dinner Grilled Halibut & Peach and Pepper Salsa. This dish offers a habanero punch followed by a kiss of sweet peach. Make extra salsa because it’s great on quesadillas or served with tortilla chips and will make a great lunch or snack the next day.

One of the main benefits of a sustainable lifestyle is how much money you can save at the grocery store. Other than lemons and the halibut, the rest is harvest right here on the farm.

Peaches (2)Lemon (2)Salt & Pepper
Red Bell Pepper (1)Halibut Fillets (4)Olive Oil
Green Onion (2)Paprika
Leaf Lettuce (4 Leaves)
Fresh Oregano (4 sprigs)
Garlic (1 bulb)
Habanero Pepper (1)

Peach & Pepper Salsa:

Wash and remove pits from 2 peaches, dice into small pieces. Wash 1 red pepper, remove stem and seeds, and chop. Wash and slice 2 green onions. Mince 1 garlic clove. Destem 2 sprigs of oregano. Wash, remove core and seeds from 1 habanero, or other red hot pepper. Place in a medium bowl and toss with the juice of 1 lemon. Season with salt to taste. Let stand for 30 minutes.

Grilled Halibut:

In a large shallow dish whisk the juice of 1 lemon with 4 teaspoons olive oil, 1/2 teaspoon olive oil, 1/2 teaspoon paprika, and 1 clove minced garlic. Add 4 skinless halibut fillets to the juice mixture, turn to coat. Cover and let marinade for 15 minutes.

Remove the fish from the marinade and season with salt and pepper.

Place on a heated grill rack or grilling pan that has been brushed with olive oil. Grill for 3 minutes on each side or until fish flakes easily.


Place the halibut on a serving plate and spoon some salsa over fish. Serve with a side salad.

Grilled Halibut & Peach and Pepper Salsa
Prep Time
10 mins
Cook Time
8 mins
Resting time
30 mins
Course: Main Course
Cuisine: Caribbean
Keyword: Fish and Seafood, Salsas
Servings: 4 servings
Author: Ella @
Peach & Pepper Salsa:
  • 2 peaches, chopped
  • 1 medium red pepper, chopped
  • 2 green onions, sliced
  • 1/3 cup leaf lettuce, chopped
  • 2 sprigs oregano, destemmed
  • 1 clove garlic, minced
  • 1/2 habanero pepper, seeded and diced
  • Juice from 1 lemon
  • Salt, to taste
Grilled Halibut:
  • Juice from 1 lemon
  • 4 teaspoons olive oil
  • 1/2 teaspoon paprika
  • 1 clove garlic, minced
  • 4 halibut fillets, skinless
  • Salt and pepper, to taste
  1. In a medium bowl, combine all the peach and pepper salsa ingredients; toss gently. Let stand for 30 minutes.
  2. In a large shallow dish whisk the lemon juice, olive oil, paprika, and garlic. Place the fillets in the lemon juice, turn to coat other side; let marinade for 15 minutes.
  3. Remove fish form marinade and salt and pepper, to taste. Place on a preheated grill rack or grilling pan. Grill 3 minutes on each side or until fish flakes easily.
  4. Serve with the salsa.

Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

9 thoughts

    1. Thanks, Bernice! I am glad you like the breakdown. I love how it hightlights how much sustainable living helps the pocketbook.

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