Grilled Halibut with grilled peaches, chopped scallions & cilantro
Featuring: Seven Barrels Sweet Basil Olive Oil and Seven Barrels Peach White Balsamic Vinegar
Ingredients
- Fish for (2), brushed with Seven Barrels Basil Olive Oil
- 2 semi-firm ripe peaches, cut into slices, also brushed with Olive Oil
- 3 scallions, chopped
- 1 jalapeno pepper, seeds removed, chopped very fine
- ¼ c (small handful) of cilantro, chopped
- 1 Tbsp Seven Barrels Peach Balsamic Vinegar
- ¼ lemon, for juice
Instructions
Grill or saute peaches on a until slightly charred or lightly browned. Cover and set aside. Grill fish, about 4 minutes per side, until just opaque in center. Transfer fish to plates, garnish with grilled peaches, scallions, jalepeno & cilantro. Lightly drizzle with Seven Barrels Peach Balsamic Vinegar, a squeeze of fresh lemon, S&P and serve.
Serves 2.
