Name: Grilled Pacific Halibut and Grilled White Peach and Corn Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 (6 oz.) portions Pacific halibut; High-heat cooking oil; Salt and freshly ground pepper; 2 husks of corn; 2 large, ripe white peaches, halved; 1 small jalapeño, diced (and seeded, if a milder salsa is preferred); ⅓ cup red onion, diced; ¼ cup fresh lime juice; 1 tablespoon extra virgin olive oil; ⅓ cup cilantro, roughly chopped; Tortilla chips, for serving

Fire Up the Grill for Fish and Fruit

This recipe for grilled Pacific halibut with peach and corn salsa is a great excuse to fire up a charcoal grill, since all of the key ingredients will take their turn on the hot grates.

When grilling, having your mise en place set up is essential, so you won’t be running back and forth from the kitchen while food is cooking on an outdoor, high-heat grill. The peaches and corn can be transferred on the same platter before and after grilling, but you’ll need a small baking sheet to place the fish on once it’s grilled. A grill spatula and tongs will be your best friends when preparing this dish.

A side of guacamole would be the perfect addition to this late summer meal, and if you want to take it a step further, throw some fresh corn tortillas on the grill to make fish tacos.

About Chef Alexandra: Alexandra Albrecht has been working as a personal chef in New York City and Long Island for over 10 years. Whether she’s cooking for clients, teaching cooking classes or preparing dinner for her family of three, she centers her ethics of sourcing the finest seasonal ingredients to ensure delicious, balanced and nutrient-dense meals. She is also a professional dancer and therefore has a deep personal understanding of how proper nutrition fuels a healthy, active lifestyle.

Print Recipe

Grilled Pacific Halibut and Grilled White Peach and Corn Salsa

By Wild Alaskan Company

Prep time

20 minutes

Cook Time

15 minutes

Total time

35 minutes

Yield

2 servings

Ingredients

2 (6 oz.) portions Pacific halibut
High-heat cooking oil
Salt and freshly ground pepper
2 husks of corn
2 large, ripe white peaches, halved
1 small jalapeño, diced (and seeded, if a milder salsa is preferred)
⅓ cup red onion, diced
¼ cup fresh lime juice
1 tablespoon extra virgin olive oil
⅓ cup cilantro, roughly chopped
Tortilla chips, for serving

Instructions

1. Set oven to 200F. Heat a charcoal or gas grill to high.

2. Using paper towels or a clean kitchen towel, gently pat excess moisture from halibut fillets. Season both sides with salt and pepper.

3. When grill is hot, lightly oil grate using tongs and a paper towel. Place corn on the grill, rotating every few minutes to evenly distribute heat, for 8 minutes. Two minutes into grilling the corn, place peaches on the grate, flesh-side down. Flip after 3 minutes and grill until they are soft and their juices are bubbling, about 6 minutes total. Place corn and peaches on a platter to cool.

4. Lightly brush fish with oil, then place on grates. Cook until the fillets flip without any resistance, about 2 minutes per side. Watch for varying thickness in the fillet — if the grill is very hot, a thinner fillet may be ready to flip after a minute. Transfer to clean baking sheet and keep warm in oven while composing the salsa.

5. Dice grilled peaches and place in medium mixing bowl. Husk corn and use a chef’s knife to remove kernels from cob, then add to mixing bowl. Add jalapeño, red onion, lime juice, olive oil, salt and pepper, and stir. Just before serving, add cilantro and stir again.

6. Remove halibut from oven and plate. Spoon salsa generously on top of each fillet and serve with tortilla chips. Leftovers can be stored in the fridge for up to 3 days.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Grilled Pacific Halibut with Grilled Peach and Corn Salsa

Fire Up the Grill for Fish and Fruit

Grilled Pacific Halibut and Grilled White Peach and Corn Salsa

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