AuthorMike EgrieCategory, DifficultyIntermediate
Grilled Halibut Jalapeno-Peach Relish
Yields4 Servings
Prep Time20 minsCook Time12 minsTotal Time32 mins
 2 medium peaches, halved and pitted
 1 medium jalapeño, halved, seeded and stemmed
 2 tbsp olive oil, divided
 4 skin-on halibut fillets (about 1½ pounds)
 2 tbsp fresh lime juice
 1 tsp honey
 1 tsp grated fresh ginger
 1 medium red bell pepper, chopped
 ¼ cup chopped red onion
 1 tbsp chopped fresh basil
1

Prepare outdoor grill for direct grilling over medium-high heat.

2

In medium bowl, toss peaches, jalapeño and 1 tablespoon oil. Place peaches and jalapeño, cut side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Transfer peaches and jalapeño to cutting board; chop.

3

Brush both sides of halibut with remaining 1 tablespoon oil; sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Place halibut, skin side up, on hot grill rack; cover and cook 7 minutes or until opaque throughout and internal temperature reaches 145°, turning once. Slide spatula between skin and flesh to remove skin.

4

In large bowl, whisk lime juice, honey, ginger, and ¼ teaspoon each salt and black pepper. Add bell pepper, onion, basil, peaches and jalapeño to lime mixture; toss. Makes about 3 cups.

5

Serve halibut topped with relish.

Chef Tips: To prevent halibut from sticking to the grill, make sure the grill grates are well oiled and hot before placing it on the grill.

Halibut can also be grilled on the stove top on a grill pan over medium-high heat.

Other firm, white-fleshed fish such as cod, haddock or mahi mahi would also work well in this dish.

Ingredients

 2 medium peaches, halved and pitted
 1 medium jalapeño, halved, seeded and stemmed
 2 tbsp olive oil, divided
 4 skin-on halibut fillets (about 1½ pounds)
 2 tbsp fresh lime juice
 1 tsp honey
 1 tsp grated fresh ginger
 1 medium red bell pepper, chopped
 ¼ cup chopped red onion
 1 tbsp chopped fresh basil

Directions

1

Prepare outdoor grill for direct grilling over medium-high heat.

2

In medium bowl, toss peaches, jalapeño and 1 tablespoon oil. Place peaches and jalapeño, cut side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Transfer peaches and jalapeño to cutting board; chop.

3

Brush both sides of halibut with remaining 1 tablespoon oil; sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Place halibut, skin side up, on hot grill rack; cover and cook 7 minutes or until opaque throughout and internal temperature reaches 145°, turning once. Slide spatula between skin and flesh to remove skin.

4

In large bowl, whisk lime juice, honey, ginger, and ¼ teaspoon each salt and black pepper. Add bell pepper, onion, basil, peaches and jalapeño to lime mixture; toss. Makes about 3 cups.

5

Serve halibut topped with relish.

Grilled Halibut with Grilled Jalapeño Peach Relish
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