Grilled Halibut with Grilled Jalapeño Peach Relish

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

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

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.

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.

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.

Serve halibut topped with relish.

Nutrition Facts

Serving Size 1 Halibut Fillet, ¾ cup Relish

Servings 0

Amount Per Serving
Calories 278

% Daily Value *
Total Fat 9g14%

Saturated Fat 1g5%
Cholesterol 87mg29%
Sodium 557mg24%
Total Carbohydrate 15g5%

Dietary Fiber 2g8%

Sugars 16g
Protein 34g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Grilled Halibut with Grilled Jalapeño Peach Relish