Grilled Fish with Peach Salsa
| 1 min read
Marinade for the fish
Total Time:
30 minutes
Prep Time:
20 minutes
Cooking Difficulty:
Easy
Serving Amount
Ingredients
4 lake trout, whitefish or another white flaky fish, about 6 oz each
3 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. honey
2 cloves garlic, minced
1 tsp. paprika
Salt and pepper to taste
1 Tbsp. parsley, chopped
Instructions
Step 1
In a shallow dish, whisk together olive oil, lemon juice, honey, garlic, paprika, salt, pepper and parsley. Place the fish fillets into the marinade and coat evenly. Cover and refrigerate for 20–30 minutes. Avoid marinating too long, as the citrus can begin to break down the fish.
Peach salsa
Total Time:
30 minutes
Prep Time:
20 minutes
Cooking Difficulty:
Easy
Serving Amount
Ingredients
2 ripe peaches, diced
1⁄4 red onion, finely chopped
1 jalapeño, seeded and minced
2 Tbsp. fresh cilantro, chopped
1 lime, juiced
1 Tbsp. olive oil
Pinch of salt
Instructions
Step 1
While the fish marinates, combine diced peaches, red bell pepper, red onion, jalapeño, cilantro, lime juice, olive oil and salt in a bowl. Gently toss everything together and let it sit for 10-15 minutes so the flavors meld.
Step 2
Heat a grill to medium-high and lightly oil the grates to prevent sticking. Remove the fish from the marinade and place skin-side down on the grill. Cook for about 4–5 minutes per side, depending on thickness, until the fish flakes easily with a fork and has light grill marks.
Step 3
Transfer the grilled fish to a serving platter and spoon the peach salsa generously over the top.
