Grilled Halibut with Peach and Pepper Salsa

from Cooking Light

Salsa:
2 1/2 C coarsely chopped peeled yellow peaches (about 1 1/4 lbs)
1 1/3 cups chopped red bell pepper (about 1 large pepper)
1/2 C thinly sliced green onions
1/2 C chopped fresh arugula
1/3 C fresh lemon juice (about 2 lemons)
2 T chopped fresh oregano
1/4 t salt
1 habanero pepper, seeded and minced
1 garlic clove, minced

Fish: 2 T fresh lemon juice
2 T olive oil
1 t paprika
2 garlic cloves, minced
6 6 oz skinless halibut fillets
1/2 t salt
1/2 t freshly ground black pepper
Cooking spray

1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 min before serving. 2. Prepare grill to med-high heat.
3. To prepare fish, combine 2 T juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mix; turn to coat. Cover and let stand 15 min.
4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 t salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 min on each side or until desired degree of doneness. Serve fish with salsa. Yield: 6 servings.