Living in a land-locked state, we don’t get the freshest fish. But we do have excellent peaches, and they happen to be for sale on the roadside this time of year. We have a generous peach tree in our backyard, but it seems that our peaches always come later than the market peaches. Sitting around waiting for our own peaches while the others are tempting us every time we drive out was proving too difficult. So we bought some.

I confess that I cooked up this recipe for the sole purpose of trying out the delicious salsa. Fresh, homemade salsa is one of my family’s favorite summer-time treats and the Sweetie Pie and the kiddos get all excited when they smell the fresh cilantro and the lime juice. If I add in peaches, I can hardly finish the chopping before they’re dipping into the bowl to sample it.

I used honey instead of the brown sugar, just as a matter of preference, and I added a pinch or two of ground coriander (because I put coriander into everything these days).

Since our fish isn’t that great here, I figured I could get away with substituting some frozen tilapia that was on sale for a super price. I’m sure the halibut would be meatier and better-suited to the recipe, but the tilapia worked fine as a vehicle for the salsa.

In our CSA box were some new potatoes and green beans, so I served this up with these delicious smashed potatoes, and some steamed beans.


Print Recipe

Seared Halibut with Tomato Peach Salsa

Halibut is delicious, but you can use any firm, white fish.

Serve with smashed, roasted potatoes and green veg.

Source: The Art of Real Food by Joanne Neft and Laura Kenny

Course: Allergen-Free Main (fish)

Serves: 6


  • 1 Tbs grapeseed oil
  • 1 1/2-2 pounds halibut cut into 4 equal portions
  • salt and pepper to taste
  • 1 cup tomatoes chopped
  • 1/2 cup peaches chopped
  • 2 Tbs fresh cilantro chopped
  • 2 Tbs light brown sugar
  • 2 Tbs lime juice
  • 2 Tbs grapeseed oil
  • salt and pepper to taste


  1. For the fish: Heat oil in a large saute pan. Season fish with salt and pepper, and sear on presentation side until golden brown and cooked about 2/3 through. Flip over; turn off pan and let rest to finish cooking. Garnish with tomato peach salsa.
  2. For the salsa: Combine all ingredients.

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