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Grilled Halibut Fillets with Grilled Peach and Mint Relish


Yield:  4 servings

When peaches make their presence at the market I'm all about finding different ways to prepare them.  Instead of making the usual cobbler try grilling them first to bring out their natural sweetness.  Halibut fillets are the perfect canvas for this relish and their large, moist flake makes it perfect for grilling.  The relish can be made a few hours in advance, kept covered and refrigerated.

Ingredients

    FOR THE RELISH
4    Ripe Peaches
  Canola Oil
1 small   red onion, thinly sliced
1/4 cup   mint leaves, coarsely chopped
1 small   Jalapeno pepper, seeded and minced
1/4 cup   extra virgin olive oil
2 tablespoons   balsamic vinegar
to taste   Kosher salt
to taste   Freshly ground black pepper
     FOR THE HALIBUT FILLETS
4 8-oz   Halibut fillets, skinned (about 1 - 1/2 inches thick)
  Canola Oil, for grilling
to taste Kosher Salt
to taste Freshly ground black pepper

 Method  

MAKE THE RELISH
1. Heat the grill to high heat.  It doesn't really matter if you use a gas or charcoal grill but do clean the grates prior to grilling.

2.  Cut the peaches in halve and remove the pit.  Brush the cut side with oil and grill, cut side down until browned, about 2-3 minutes.  Turn the peaches over and grill for another 2 - 3 minutes.  Reserve on a plate to cool.

3.   Dice the peaches into large cubes and place in a medium size mixing bowl.  Add the onions, mint leaves, jalapeno pepper, olive oil and balsamic vinegar.  Season to taste with salt and pepper.

GRILL THE HALIBUT
1. Heat the grill to high heat and clean the grates.

2.  Brush both sides of the fillets with olive oil and season generously with salt and pepper.  When the grill is ready place the fillets on the grill, skinned side up.  Grill the fillets until lightly browned, about 3 - 4 minutes.  Carefully turn the fillets and either reduce the heat to medium or place the fillets to a cooler section of the grill to finish cooking, about 3 - 4 minutes.  It's very important to keep an eye of the fillets so that they do not overcook and begin to fall apart.  Remove from the grill.

3.  To serve:  place a fillet on a serving plate and top with relish.  Or, place fillets on a decorative platter and spread relish on top.  Serve immediately.
 
 
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