Marinating your fish in citrus and then topping with our Peach Salsa with Garlic
is refreshing and makes a great presentation on the plate. This recipe was
submitted by Jesse, a 10 year old girl that made eating fish even better.
- orange juice (or peach juice) - 1/3 cup
- canola oil - 2 tbsp.
- brown sugar - 1 tbsp
- grated lime peel - 2 tsp
- Ontario garlic minced - 1 clove
- salt - ½ tsp
- halibut steaks (may substitute with a another thick fleshed fish) - 4 (6oz)
- Peach Salsa with Garlic - ½ cup
In a bowl, combine first 6 ingredients. Reserve about a ¼ cup for basting. Put fish
in a deep dish or zip lock bag and cover with marinade for minimum 2 hours.
Grill fish steaks uncovered over medium heat in BBQ. Clean and oil grill first to
prevent sticking. A piece of foil can also be used to keep the fish off the grate.
Cook 4-6 minutes each side until flakes easily with a fork, basting occasionally
with reserved marinade.
Serve with Peach Salsa with Garlic.
NOTE: Field fresh corn on the cob splash with “Chili Lime Chicken Splash”
makes a great side vegetable.