YIELD: Makes 4 servings
For Avocado Ginger Peach Salsa:
2 – peaches, pitted and diced
1 T – fresh ginger, minced
1 – garlic clove, minced
2 – scallions, trimmed and thinly sliced
1 T – lemon juice
1 T – honey
1 T – olive oil
kosher salt & pepper to taste
1 – avocado, peeled, pitted and diced
2 T – fresh mint leaves, chopped
4 (4-6 oz.) – grouper filets (or other firm white fish), patted dry
2 tsp. – kosher salt
1 tsp. – freshly ground pepper
2 T – olive oil
2 T – fresh lemon juice
2 T – honey
8 cups – arugula (or other salad greens)
Preheat oven to 400°F, lightly oil a sheet pan
In a medium bowl combine all the salsa ingredients except the avocado and mint, toss gently and set aside for the flavors to develop. You will add the avocado and mint when the fish is ready.
Place the fish filets on the sheet pan and sprinkle with the salt and pepper. Whisk together 2 T each of olive oil, lemon juice, and honey, drizzle 1/2 of this mixture over the fish filets and roast for 10-12 minutes until they begin to brown and they are cooked through.
Add the avocado and mint to the salsa and toss gently. Toss the arugula with the remaining dressing for the fish and divide between 4 plates. Serve the grouper alongside the arugula and top with the salsa.
This recipe can easily be adapted to use some of the more delicate fish varieties since it is baked, milder flavored fish is best so that the fresh flavors of the salsa really shine. As always, buy what is in season and the freshest available!