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 Serves 2.
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)
1 lb. rockfish fillets