Chilean Peach-chipotle Salsa for Grilled Fish

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(by Paul Kirk) To celebrate Chile fruit, the Chilean Fruit Association in association with some of the United States professional chefs held the "Taste of Summer in Winter" recipe contest. Here’s a sampling of some terrific and unique winners!

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Ingredients

  • 2 cups diced ripe Chilean peaches
  • _ cup fresh lemon juice
  • _ cup diced red onion
  • _ cup diced sweet red pepper
  • _ cup canned chipotle chili peppers minced and seeded
  • 1 _ teaspoons pressed fresh garlic
  • 1 _ teaspoons toasted and crushed cumin seeds
  • 1 teaspoon minced fresh oregano
  • salt and freshly cracked pepper to taste
  • 12 thin square slices of boneless Chilean sea bass ( 3 ounces each)
  • 6 fresh oregano sprigs (garnish)

Directions

  1. Combine first 8 ingredients in a large bowl to make salsa. Lightly toss to combine flavors. Season with salt and pepper and set aside. Place 6 slices of fish in lightly oiled baking dish. Top each piece with _ cup salsa. Cover each piece with another slice of fish. Spoon half the remaining salsa over the fish slices, reserving approximately _ cup for garnish. Bake for 25 minutes at 350 degrees Fahrenheit or until fish test is done.