Wild Alaskan Halibut with Peach Salsa

Ingredients

  • 2 6-oz halibut fillets

  • 2 teaspoon olive oil

  • ½ teaspoon sea salt

  • ½ teaspoon cracked black pepper

  • 2 medium ripe peaches, diced to ½″

  • 1/2 cucumber, diced

  • 1 jalapeño pepper, minced

  • 1 TBSP minced red onion

  • 2 tablespoon fresh cilantro

  • 1 tablespoon fresh lime juice, from 1 lime

  • ½ teaspoon sea salt

  • ½ teaspoon cracked black pepper

Instructions

  • Heat the oven to 450°F. Line a baking sheet with parchment paper. 

  • Pat the halibut fillets until dry, then place onto the parchment lined baking sheet. Drizzle with olive oil and rub into both sides of the fillet. Sprinkle with salt and pepper. 

  • Transfer the baking sheet to the oven and baked 10-12, or until the internal temperature reaches 130°F-135°F using an instant read thermometer.

  • While the halibut cooks, make the peach salsa. Combine the peaches, cucumber, pepper, cilantro, onion, lime juice, salt and pepper in a small bowl. Stir to combine, then taste for seasoning. Adjust with additional lime juice, salt, or pepper as needed. 

  • Generously top the baked halibut with the salsa, then serve immediately. Leftover salsa will keep in a sealed container in the fridge for up to 2 days.

Haley Smith