Blackened Halibut with Peach Avocado Salsa

As I've mentioned, we caught a whole lot of Halibut when we were in Alaska. We have been slowly working our way through our supply (though you'd never know it by opening our freezer, where you'd find nearly two shelves full of one pound pieces of fish). I searched around for a different way to prepare it last night, and happened upon quite a few recipes with mango salsa. Unfortunately, when I got the "ripe" mango home from the grocery store, it turned out to be deceivingly soft on the outside while still hard as a rock on the inside. I looked around my kitchen for an appropriate substitute and spotted the two lone peaches in the fruit bowl and thought Why not? I actually liked peaches much better than mango, so it worked out perfectly!

Blackened Halibut with Peach Avocado Salsa

Kelley Gondring

Serves 4.

Rub
In a small bowl, combine:
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon minced garlic
1 teaspoon oregano
3/4 teaspoon thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin

2 pounds halibut (It is preferable to use a thick cut of fish so the spices don't overwhelm the fish; if unavailable, don't use all of the rub.)

Sprinkle rub on non-skin side of fish. Heat grill on high. Once heated, grill fish skin side down until the flesh is flakey. We used a less-thick piece of fish, so it took about 10 minutes. The thicker the filet, the longer your cooking time will be.

Peach Avocado Salsa
Combine in a medium bowl:
1 large avocado, peeled and diced
2 medium peaches, peeled and diced
1/2 medium red onion, diced
1 small sweet red pepper, diced
1 small hot pepper, minced
Juice from 2 limes
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cumin
Carefully mix together. Let sit at least 10 minutes before serving.

Serve fish with Peach Avocado Salsa and a green veggie, such as green beans or asparagus.

Eat up!