Grilled Lingcod or Halibut with Peach Salsa

Prep Time: 45 minutes
Serves: 2-4 people

Ingredients

Salsa

1 cup coarsely chopped yellow peaches

1 cup chopped red bell pepper

1/2 cup thinly sliced green onions

1/2 cup chopped fresh arugula

1/4 cup fresh lemon juice

1 teaspon salt

1/2 habanero pepper, seeded & minced

1 garlic clove, minced

Fish

4 teaspoons fresh lemon juice

4 teaspoons olive oil

½ teaspoon paprika

1 garlic clove, minced

4 (4-ounce) skinless lingcod or halibut fillets

1 teaspoon salt

1 teaspoon freshly ground black pepper

Cooking spray

To prepare salsa, combine all 9 ingredients; toss gently. Let stand 30 minutes before serving.

Prepare grill to medium-high heat.

To prepare fish, combine 4 teaspoons juice, oil, paprika, and 1 garlic clove 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 teaspoon salt and black pepper.

Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.

Serve fish with salsa.