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Ingredients
| 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 | ||
| Halibut: | ||
| 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 |
Directions
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
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