Just the right amount of heat…

Grilled Cod with Peach and Hot Pepper Salsa
By The Gourmet Farm Girl

1 ½ – 2 pounds Cod fillets
½ of a green pepper
½ of a red pepper
½ of a yellow pepper
1 small habanero pepper or cayenne pepper
2 ripe peaches or nectarines
2-3 tablespoons chopped red onion
Juice of one lime
1 teaspoon chili powder
Salt and pepper to taste

Lay out peppers and fruit so they are at room temperature; you do not want a cold salsa on your fillets

Chop all the peppers into small pieces; peel and cut peaches into small pieces; mix together with the chopped red onion; squeeze the lime juice over the salsa and gently stir in the chili powder salt and pepper; set aside

Rinse cod fillets with cold water; salt and pepper and drizzle with extra virgin olive oil
Grill for 4-5 minutes on each side at 400-425 degrees till opaque and flakey.

Remove and plate; spoon the salsa over the fillets along with some of the juice and serve immediately…


This recipe serves 2-3 double or triple if serving more