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Rockfish With Peach Salsa

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.

Rockfish With Peach Salsa

From Susannah Chen

Rockfish With Peach Salsa


  1. 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)


  1. Preheat the oven to 425ºF.
  2. 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.
  3. While the fish is baking, prep the salsa: combine peach, onion, cilantro, and lime juice; season with salt and pepper to taste.
  4. Serve fish topped with peach salsa and a wedge of lime on the side.

Serves 2.

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