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.
- 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)
- 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.
- Main Dishes, Fish
- North American