This is a very mild but still tasty salsa that I made to go with fish. Marinating the fish in the salsa is not essential but gives the fish the flavor of the sauce. I might reduce the proportion of peaches to other ingredients in a future version of this recipe, or add a pepper with a little more kick, like habanero. I cooked the fish fillets late one night when doing a bunch of things in the kitchen, and then warmed one up the next day in a pan, chopping it into small sections. I let the sections cool to just-slightly-warmer-than-room-tempurature and ate them tossed over salad greens with the salsa flavoring the salad instead of dressing. Yum!
Using these portions I had easily four cups of leftover salsa even after making the fish. So half the salsa recipe or plan to make use of the leftover (as a sauce for chicken or pork, salad topping, a dip for chips or veggies, or frozen for later!).
3 heaping cups chopped ripe peaches
1 cup loosely packed fresh cilantro leaves
1 red bell pepper, prepped, no seeds
2 medium-sized tomatoes
1/2 of a large red onion, prepped
1 clove garlic, peeled
3/4 tablespoon sea salt (more to taste)
1 jalapeño pepper, prepped, no seeds
Fresh ground black pepper to taste
Juice of 2 limes
Combine ingredients and run through a food processor until they form a rough puree. Makes a medium-sized bowl of salsa.
Halibut with Peach Salsa
About 2 cups of the peach salsa from above
2 6 oz. wild caught halibut fillets
1/2 tablespoon cooking oil of choice
Lime or lemon wedges to taste
Marinate the halibut fillets covered, for up to 24 hours in the refrigerator in enough peach salsa to submerge the fish (I used about a 1/2 cup for each fillet, in ziplock bags). Warm a lightly greased frying pan to medium heat. Remove the halibut fillets from the salsa marinade, scraped clean of any salsa. Dispose of the excess salsa used to marinate. Cook the halibut fillets for about 10 minutes on each side or until cooked through. Add a squeeze of lime or lemon juice to the pan if you like a more citrus-ey flavor to your fish. With about three minutes of cook time left, add a fresh portion of peach salsa (about 1/2 a cup per fillet) to the pan to warm it. Serve the fish and salsa together garnished with lime wedges if desired.