Hallibut... or not.

Obviously "Hallibut or not" is not the name of a recipe.  But it should be.  Because when I went to Wegman's and discovered that 2 hallibut fillets was $19.95, I nearly abandoned all plans to make "Grilled Hallibut with Peach and Pepper Salsa."

But there next to the apparent lobster of fish was a big bag of Swai for $9.95.  I have no idea what Swai is, but there were about 8 large fillets in the bag and when it substituted it for hallibut we didn't notice a difference.

Of course I've never had hallibut.  At $19.95 I don't think I will anytime soon!

But I've totally digressed.  This recipe is definitely one you should try.  Although I may wait until summertime when peaches are in season.  The peaches I had available weren't ripe so it was a very hard salsa!

INGREDIENTS

Salsa:
2 1/2  cups  coarsely chopped peeled yellow peaches (about 1 1/4 pounds)
1 1/3  cups  chopped red bell pepper (about 1 large)
1/2  cup  thinly sliced green onions
1/2  cup  chopped fresh arugula
1/3  cup  fresh lemon juice (about 2 lemons)
2  tablespoons  chopped fresh oregano
1/4  teaspoon  salt
1  habanero pepper, seeded and minced
1  garlic clove, minced

Fish:
2  tablespoons  fresh lemon juice
2  tablespoons  olive oil
1  teaspoon  paprika
2  garlic cloves, minced
6  (6-ounce) skinless halibut fillets
1/2  teaspoon  salt
1/2  teaspoon  freshly ground black pepper
Cooking spray

DIRECTIONS


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

2. Prepare grill to medium-high heat.

3. To prepare fish, combine 2 tablespoons juice, oil, paprika, and 2 garlic cloves 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.

4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 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.

VERDICT





This was really good!  My peaches weren't very ripe, and the entire thing would have been better if they had been, but aside from that this has great flavor and isn't that difficult or time consuming to make (in spite of that really long ingredient list!)

As for the Swai fish, whatever it is it's mild and slightly firmer than tilapia.  Whatever it is, I'll take it over Hallibut.