As much as I love Fall produce, it doesn't always get the warm welcome from me that it deserves — probably because I'm always loath to let go of Summer's fruits and vegetables and the warm weather that they signify. So while pumpkins and peppers are slowly starting to pop up at markets, I can't help but still buy sweet corn and stone fruits, while I still can and before they're gone for another year entirely.
This week was all about peaches — floral, fuzzy yellow ones that I could smell from a mile away. I bought a huge load of ripe peaches, ate most of them out of hand, and saved a few to make peach salsa, one of my favorite toppings for any protein (seared tuna, swordfish, chicken, pork tenderloin, you name it). Right now, I'm loving it with flaky, meaty rockfish fillets. Check out the recipe after the break.
1 lb. rockfish fillets
1/4 cup extra-virgin olive oil
1 large, ripe peach, cubed into 1/4-inch pieces
1/2 small onion, finely chopped
2 tablespoons chopped fresh cilantro
Juice of 1/2 lime (about 1 tablespoon)
Lime wedges, for serving (optional)
If you're no longer seeing good stone fruit at your market, try making the salsa with ripe mangoes or pineapple instead. The same goes for the fish: any mild white fish, like halibut or cod, will work just as well.
- Preheat the oven to 425ºF.
- Rub rockfish fillets with salt, pepper, and olive oil, then bake them in the oven for 8-10 minutes, depending on size, or until fish is opaque and can easily be flaked apart with a fork.
- While the fish is baking, prep the salsa: combine peach, onion, cilantro, and lime juice; season with salt and pepper to taste.
- Serve fish topped with peach salsa and a wedge of lime on the side.
- Fish, Main Dishes
- North American