I loved my wedding, my husband and I had a great time!. This is a refreshing, cool and spicy summer salsa. And a really bad dancer. I used a mango instead of the peach and nectarine because it’s what I had on hand, and it turned out great! Use it as a topper for smooth creamy soups. This blackened fish was so good! Cod was a great choice and made for easy flipping. Taste and adjust lime, salt and pepper to taste. They're topped with a tangy peach salsa, green tomatoes, radishes, red cabbage, and creamy avocado. As long as you’re having fun, who cares. Brush grill grates with cooking oil. Carefully turn the fish pieces and continue to cook until the fish is done. The peaches in my supermarket looked mealy and disgusting and the frozen ones seemed bland and insipid, so I opted to use fresh pineapple. Rub fish with spice mixture to coat completely. Well, I whipped and nae-nae’d of course. Finely chop basil leaves and add to salsa. great way to clean out the fridge! Try Grilled Chipotle Peach Salsa over protein like grilled chicken, fish, or … Dry your tears. So dang cheap! 3 Tbsp olive oil. This compensation helps with expenses to keep this blog up and running! This would also pair well with salmon, shrimp, crab cakes, tilapia or bronzino! Heat a skillet over medium … This is perfect summer eating! My market was out of cod and grouper, so we went with pricier halibut, and it was so worth it! Thank you thank you! This delicious summer condiment has a combination of sweet, savoury and slightly spicy flavours which make the Salsa ideal to use in several ways. OTNB and True Detective…meh this season. Sign up for my PaleOMG newsletter to get recipes. Sweet-and-spicy love. Winner, winner, fish for dinner! Peach Salsa Recipe I think a finer chop (maybe even a quick pulse in the food processor) would help the salsa adhere to each bite of fish better instead of falling off. Thanks so much for taking the time to let us know how much you loved this recipe. ever. Thinly slice fish. Place in fridge to keep cool while you make the cod. Because if you have, you have no soul. Do you think Hollywood is really like … Spicy Cod with Peach Nectarine Salsa … This spicy peach salsa (made with two types of peppers) is the perfect topping for an ultra flavorful beer brat from Smithfield! The combination of sweet fruit and spicy chile is perfect mounded over the buttery salmon with its not-too-sweet glaze. Print Recipe. The cooking time was spot on, and the blackened fish released from the pan beautifully for plating. The halved amount of spices were perfect for the 2 fillets. Don't worry, he loved it!). Serve the fish in warmed corn tortillas with the peach salsa and all of the other fixings (cilantro, crema, limes, pepitas, and anything else you might enjoy). Have you ever told someone to die over Twitter? A delicious accompaniment for baked salmon!. The peach salsa turned out super-tasty though, and was a great complement to the fried fish. Carefully flip the fillets and cook until equally blackened on the other side, about 1 minute more. In the photo, I used the salsa as a topping on white fish, with sides of wild rice and roasted Brussels sprouts. I thought the paprika and chili gave the fish a nice kick that was complimented well by the sweetness of the salsa. And accept accolades. I roasted some vegetables, and tossed them in the same pan once the fish were removed to get some of the spice mixture on them as well. Marinating can make all the difference in the taste of meats, fish, and poultry, and all you have to do is think a little bit ahead.. Not my strong suit, but I’m redeeming myself today with this fabulous grilled chicken with peach jalapeño salsa. When it’s peach season, I make every effort to enjoy them in as many ways as possible and one of my current favourites is this Fresh Peach Salsa. And based on how people talk about marriage, especially at weddings, it seems like marriage isn’t always fun. Whatever you do, you NEED to make these tacos. I served it with pineapple rice, if I made it again I would probably take the extra step to make fried pineapple or mango rice. Your email address will not be published. The peach salsa I ate in 1993 was part of a gift basket my mom had received from a friend for Christmas. I have a confession…I’ve got a lazy streak when it comes to marinating. I cooked the fish exactly like the recipe called for, getting my cast iron skillet very hot. It’s gone out of style and I was happy to see it come back. I lived in Louisiana back in the 80s, where I first experienced the wonderful taste of blackened fish. Hello, summer! Blackstone Fish Tacos with Peach Salsa is one of my favorite taco recipes, ever. Enjoy! Photo © 2019, Blackened Grouper with Peach Jalapeño Salsa, 2 medium (10 oz) yellow peaches, cut into small dice (or 2 cups seasonal fruit of your choice), 1 small jalapeño, very thinly sliced or minced, seeded if desired*, Juice of 1 large lime (about 3 tablespoons), 4 (6 ounce) firm white fish fillets, such as grouper, cod, or halibut, 1 inch (25 mm) thick, skin removed, 1 tablespoon plus 2 teaspoons extra-virgin olive oil, Juice of 1/2 lime (about 1 1/2 tablespoons). Watermelon and pineapple might be yummy, too. From what I’ve seen your engagement photos turned out beautifully. Serve fish with salsa. Rub fish with spice mixture to coat completely. Thinly slice fish. Set aside to marinate while you make the peach salsa. People did that to me at my wedding too!! The grouper turned out fantastic. LOL Have a great weekend. Email the grocery list for this recipe to: In a medium bowl, combine all the ingredients for the salsa. This whole thing came together so fast. Lime brightens it to perfection. https://www.myrecipes.com/recipe/grilled-halibut-with-peach-pepper-salsa Grouper is one of my favorite fish and I was lucky enough to have a stash of 4 frozen fillets in my freezer. You make the salsa and let it sit in the fridge to allow the flavors to meld while you make the fish. Your gonna love it. We dare say it’s the only recipe you’ll ever need to satisfy your blackened fish craving—witnessed by the number of kids and fish-averse husbands who’ve asked that it be added to the regular dinner rotation.–Renee Schettler. We bought a 2.5 pound bag of frozen sea scallops at Costco ($18) and will … The salsa came together in a snap. In 20 minutes, we were at the table. We used fresh cobia in this recipe, but any firm whitefish will work. This salsa was perfect! This was remarkably easy to prepare. Holding the peaches over a mixing bowl, peel with a sharp kitchen knife, allowing any juice to drip into the bowl. Halve each peach, remove the stone, and chop into small pieces. This fruity twist on a summertime classic packs a spicy punch. Fish Tacos with Peach Salsa are all you need this summer as far as easy, fresh dinners go! For about a week! I have a confession…I’ve got a lazy streak when it comes to marinating. I love the combination of the tangy sour lime in the crema to lighten the flavors a bit from the hot salsa. Marinating can make all the difference in the taste of meats, fish, and poultry, and all you have to do is think a little bit ahead.. Not my strong suit, but I’m redeeming myself today with this fabulous grilled chicken with peach jalapeño salsa. Tomorrow night I’m going to give it a try on some chicken, and I’ll be kicking up the heat a bit! Add some vegetable oil on the pan and sear the fish 3 minutes on each side. Story continues below. Place the fillets in the skillet, skinned side up, and cook until deep reddish-brown on their undersides, 60 to 90 seconds. The cod is flaky and when you get a little bite of the fish, rice & salsa it makes for a perfect bite! People told her to die because she had sex with a guy on the show. Congratulations on your engagement!!!! Not only is it delicious as an appetizer with tortilla chips, it’s also really good as a topping for fish or pork; who would have thought? Blackened Grouper with Peach Jalapeño Salsa Recipe © 2019 Serena Wolf. Gotta test drive, duh. It didn’t hurt that blackened redfish is one of my wife’s favorite dishes, so I had to make this one for her. Oh my lawwwwd, I can’t wait for Bachelor Pad season. I will definitely use this recipe again. I made it a couple of hours ahead and popped it in the fridge. We used fresh cobia in this recipe, but any firm whitefish will work. For an even more effortless dish, prepare the seasonings and salsa ahead of time, making this even more effortless.