An impressive entrée and a snap to make, especially with our this year’s peach abundance—that’s today’s featured recipe, Fresh Peach Salsa atop grilled tilapia. Peach pies, peach cobblers, peach jam . . . they’re down the road, for sure. But using those magnificent peaches to grace a main course—now that doesn’t happen every day.This recipe can be put together in a flash—three small-to-medium peaches (peeled and cut into cubes), 1 tablespoon lime juice, 2 chopped green onions, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon finely chopped, seeded jalapeno pepper, salt (or salt substitute), and pepper. I’m pleased to brag that the peaches, the green onions, and the jalapeno all were brought in from our garden. Next year I’d like to get some cilantro going, since I use it by the droves.
I have the website, www.fitwoman.com, to thank for this creation, which I served for dinner this past weekend. The recipe says the Fresh Peach Salsa also can be paired with grilled chicken or meat. I brushed the fish with a little olive oil and lime juice before I stretched it out on the grill.
This was pure delight—a light dinner that was perfect for the soaring temperatures. The Fresh Peach Salsa helped keep things, as Hubby likes to say, cool, calm, and collected.
Fresh Peach Salsa
3 peaches, peeled and cut into cubes
1 tablespoon lime juice
2 green onions, chopped (about 2 tablespoons)
2 tablespoons chopped fresh cilantro
1/2 teaspoon finely chopped, seeded jalapeno pepper
salt (or salt substitute)
pepper
Mix all ingredients in a small bow. Refrigerate 30 minutes. Makes 4 servings. (Recipe can easily be doubled to be sure you have ample amounts of salsa to go atop the fish.)
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