grilled Maryland Rockfish with peach habanero salsa

This recipe is dedicated to a good friend of mine.  Her husband underwent an emergency triple bypass a few months back and their family has been attempting to modify their diet.  This means that she has been trying new, health-conscious recipes (yay!).

The conversation we had a month or so ago went something like this:

her:  “I tried a new recipe:  grilled fish with salsa.  It didn’t turn out.”

me:  “Oh…uh, what was in it?”

her:  “Adobe chiles, jalepeno chiles…”

me:  “Whoa!  That’s too hot.”

her:  “You’re telling me!!  I didn’t think my mouth would ever stop burning!”

This salsa uses two of this week’s CSA ingredients:  peaches and arugula.  Mango could certainly be substituted for the peaches.

Likewise for the fish-a sturdy white fish such as halibut could stand in for Rockfish.

grilled Maryland Rockfish with peach habanero salsa

*make your salsa ahead of time to give the flavors a chance to meld.


2 1/2 cups coarsely chopped peeled yellow peaches (about 1 1/4 pounds) *If you don’t know how to peel a peach, here is an excellent tutorial)

1 1/3 cups chopped red bell pepper

1/2 cup thinly sliced spring onion

1/2 cup chopped fresh arugula

1/3 cup freshly squeezed lime juice

2 Tbsp chopped fresh oregano

1/3 cup chopped cilantro

1/4 tsp salt (or more to taste)

1-2 (depending on preferred about of heat) habanero pepper, seeded and minced

1 clove garlic, minced

Combine all ingredients and toss gently.  Refrigerate until ready to use.

For the fish:

2 Tbsp fresh lime juice

2 Tbsp olive oil

2 garlic cloves, minced

1 1/2 – 2 pounds Rockfish fillets (for me, this was two large fillets), or other white fish

Prepare grill to medium-low heat.  Combine lime juice, olive oil, and garlic in a shallow baking dish that will accommodate your fish.  Add the fish, turning to coat.  Cover and allow to stand 15 minutes.

Remove fish from marinade and discard the marinade.  Season fish with salt and pepper.  Place fish on grill rack coated with cooking spray.  Close grill top and grill until opaque and flaking, approximately 6-8 minutes.  Remove and serve with salsa.

Leftover salsa is great with chips or on sandwiches.


4 responses to “grilled Maryland Rockfish with peach habanero salsa

  1. I love the pictures of your salsa in the jar.

  2. Sounds delicious! I happen to be a wimp when it comes to heat so I will have to tons it down a bit, but this is a dish I look forward to making in the near future 🙂

    I would love for you to add this link to my CSA link party… Come check it out and add your link.

  3. This will be next Thursday’s dinner! Looks super wonderful!

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