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Halibut with Zesty Ontario Peach Salsa

There is nothing quite like the taste of halibut to evoke a feeling of Canada's East Coast- it is one of their regional treasures. Pair it with one of Ontario's most beloved fruits, the peach, and you have a refreshingly light summer meal. If you can't find halibut, it is easily substituted with salmon or char.

4 servings


Ontario Peach Salsa:
1/2 cup pitted and finely died Ontario peaches 125 mL
1/3 cup finely diced honeydew melon 75 mL
1/3 cup finely diced cucumber 75 mL
1/3 cup finely diced red onion 75 mL
2 tbsp lime juice 30 mL
1/2 tsp Salt 2 mL
pinch Sugar pinch
Fresh chilies to taste
1-1/2 lb halibut steaks 750 g
3 tbsp rice vinegar 45 mL
3 tbsp brown sugar 45 mL
3 tbsp each fish sauce and teriyaki sauce 45 mL
3 tbsp toasted sesame oil 45 mL
1 tbsp grated ginger 15 mL
1 tbsp chopped cilantro 15 mL
1/2 tsp each salt and pepper 2 mL
4 cloves of garlic, minced 4


Prepare salsa: In a large bowl combine peaches, melon, cucumber, red onion, lime juice, salt, sugar, cilantro and chilies. Refrigerate for at least one hour.

Prepare halibut: Place steaks in a re-sealable plastic bag. In a medium bowl, combine garlic, vinegar, sugar, fish sauce, teriyaki sauce, sesame oil, ginger, cilantro, salt and pepper. Add marinade to fish in bag, seal and let marinate in refrigerator for one hour.

Grill fish on the barbecue turning only once, approximately four minutes per side, until cooked. Plate grilled halibut, top with peach salsa or serve on the side