Alaskan Halibut with Spicy Peach Salsa

Posted On: July 18, 2014

From our Chef: When summer hits Texas it’s peach season and lighter fare is all the rage.  It’s also Halibut season in Alaska and Beetnik’s Halibut is caught and immediately portioned, vacuum sealed, and flash frozen to lock in the beautiful flavors.  This week I decided to test our Alaskan Halibut with a salsa of peaches, tomatoes, and jalapeños to make a nice light dinner.  Here’s the recipe:


  • 2 Beetnik Alaskan Halibut Filets
  • 2 cups fresh peaches, peeled and diced
  • 1 cup of cherry tomatoes, halved
  • 1/4 cup yellow onion, finely diced
  • 1 jalapeño, seeded and finely chopped
  • 3 tablespoons cilantro, finely diced
  • 1 tablespoon lime juice
  • 1 tablespoon sherry vinegar
  • salt and pepper to taste
  • A light olive oil or grapeseed oil



For the salsa:  Combine the peaches, onion, and jalapeño in a non reactive bowl and let flavors marinate for 30-40 minutes.  Season the thawed Halibut with salt and freshly ground pepper.   In a sauté pan over medium heat, sauté the fish skin side down for 3-4 minutes, then turn and complete cooking until the the fish is barely opaque and flaking.  Remove from heat and let the fish rest.  While the fish is resting, add the lime juice, cilantro, and sherry vinegar to the peach mixture and stir to combine.  Serve a generous serving spoon full of the peach salsa in the middle of a plate and top with the Halibut.

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