Grilled Halibut with Peach and Pepper Salsa
The recipe Grilled Halibut with Peach and Pepper Salsa could satisfy your Mexican craving in approximately 40 minutes. One serving contains 263 calories, 34g of protein, and 7g of fat. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. It works well as a main course. The Fourth Of July will be even more special with this recipe. Head to the store and pick up arugula, paprika, garlic clove, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.
To prepare salsa, combine first 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 3/8 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.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
Ziobaffa Organic Pinot GrigioZiobaffa Organic Pinot Grigio has fresh rich aromas of apples and pears with hints of citrus that fade into a floral bouquet and on the palate it is bright and fresh with wonderful fruit flavors.ZIOBAFFA Pinot Grigio pairs well with a wide array of lighter cuisine, especially fish/shellfish, poultry, pastas in cream sauce and softer cheeses. It's also an ideal aperitif. Blend: 100% Pinot Grigio