I decided to make the recipe for Grilled Halibut with Peach and Pepper Salsa, but with tuna instead.
I didn’t peel the peaches for the salsa because I don’t mind eating the skins. I omitted arugula because I didn’t find it at the store. I used somewhere between a half and one teaspoon of habanero that I minced and froze a few months ago, rather than chopping a fresh one. I made the full recipe of salsa.
The marinade for the fish was pretty simple and quick to make. I halved the amount of marinade because I made half the quantity of fish. I broiled the fish instead of grilling it, and at first I didn’t have my oven rack high enough, so it wasn’t searing (crisping? charring? I don’t know what to call it) like it should have. Moving the oven rack up did the trick, but I overcooked it to get a better outer texture.
I enjoyed this recipe more than I expected. I didn’t really expect to enjoy the peaches with the red peppers or the scallions, but I did. I had the right amount of spice in the salsa. I liked the sweet and spicy together, but it wasn’t too spicy. The marinade for the fish was okay – it didn’t add a lot of flavor, but it did go nicely with the salsa. I had the leftovers for lunch the next day (I heated the fish separately) and enjoyed it just as much then. This was a good accompaniment salsa, and I’d definitely make this recipe again. It’s a great hot weather food.