By Directions
Preheat the Broiler of your oven and set the rack so that the dish will be a couple inches from the flame. In a bowl combine the olive oil, garlic, lime and orange juice, lime and orange zest and salt. Mix Well
In a broiler safe dish set the fish (skin side down) and drizzle the juice mixture on top. Broil for 4-6 minutes per side until the fish flakes easily.
While the fish cooks, combine the Pico de Gallo ingredients, use a food chopper to chop up the Pico de Gallo. Once the fish is done serve hot topped with the peach pico de gallo and sliced cucumber.
Ingredients
6 oz. Halibut (if frozen be sure to thaw according to directions)
2 tsp olive oil
2 garlic cloves (diced)
2 tbsp. lime juice
1 tsp lime zest
Juice of one orange
1 tsp orange zest
½ tsp salt
1 large cucumber, peeled and desired
Peach Pico de Gallo:
1 fresh peach (or 1 cup of frozen peaches thawed in microwave)
1/4 seeded and diced jalapeno
½ red bell pepper diced
½ red onion diced
2 tbsp. juice from and orange
1 tbsp. lime juice
½ tsp salt
1/8 tsp black pepper
cilantro chopped for garnish
