Zesty Halibut with Peach Pico de Gallo served with Sliced Cucumber

Zesty Halibut with Peach Pico de Gallo served with Sliced Cucumber

By Jessica Romeo  , , , , ,

January 22, 2016

  • Prep: 25 mins
  • Cook: 15 mins
  • Yields: 2 Servings

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

00:00

Nutrition Facts

Calories245