Topped with colourful lime-infused fruit salsa, this is a fresh way to serve grilled fish in the summer.
4 medium halibut, swordfish or mahi mahi fillets or steaks
3 tbsp butter
1 tbsp lemon juice
2 cloves minced fresh garlic
1/4 tsp lemon pepper
1/4 tsp salt
Nectarine Mint Salsa
2 fresh California nectarines, diced
3 tbsp finely chopped red bell pepper
2 tbsp sliced green onions
2 tsp fresh lime juice
1/2 tbsp chopped fresh mint
1/2 finely chopped small seeded jalapeño pepper
Step 1: Prepare grill for cooking fish over medium-high heat.
Step 2: Rinse fish and pat dry. Melt butter in a small saucepan. Add lemon juice, garlic, lemon pepper and salt; simmer for 1 minute over low heat and set aside.
Step 3: Cook fish fillets for about 5 minutes on each side or until fish flakes easily with a fork, brushing liberally with butter mixture during the last few minutes of cooking. Serve with a large scoop of Nectarine Mint Salsa.
Step 4: To prepare salsa, stir together all ingredients and keep covered until ready to serve.
Reprinted with permission from the California Tree Fruit Agreement.