Halibut with peach salsa

Monday night of the long weekend found just two of us left at Pender harbour the remainder of  family and  friends had returned to Vancouver and Summerland so we decided we wanted to cook light and as we had not had fish all weekend halibut was on the menu.

We found a wonderful slab of halibut frozen at our favourite meat market at Pender Harbor The Oak tree market.  They also had some fresh looking rainbow chard and so we got some of that as well.

I made a peach salsa to go on the fish as we had all the ingredients in the house and peaches are abundent at the moment.

Peach salsa

2 large tomatoes chopped.
1 peach chopped
1/2 sweet onion chopped
1 jalapeno pepper chopped
Handful of chopped cilantro
Juice of one lime
salt and pepper to taste

Mix all the ingredients together and let the flavours blend while the fish cooks

While Nancy cooked the rice I got the halibut on the barbecue.

Just barbecued until cooked through, not dried out.  You could also pan fry in olive oil or grill under the  broiler, but as the weather was still like summer barbecue seemed the best option.

Whilst the fish was cooking I quickly stir fried some rainbow chard in a tablespoon of olive oil with a clove of garlic thinly sliced.

This made a lovely base for fish.

To serve I just placed the fish on top of the chard and spooned the salsa over it.

Along with some lemon rice and a green salad his was a lovely Sunday night dinner, light and fresh using all the local in season ingredients, though it was a lot of fish so there was some left for lunch the next day.