Halibut with Peaches & Cilantro for a Scorching Summer Day

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Halibut with Peaches and Cilantro

It's summer already.  We've been suffering from excessive heat on the East Coast lately, over 90 degrees for 3 days!  This oppressive heat has left us without much of an appetite, except for nice juicy fruits.  The peaches are here!  In fact, we bought a bunch the other day, and I had the idea of cooking with them.

Nice juicy Californian Organic Peaches

You just need 1 peach per fillet.  Of course you can use more, but I was stingy with my peaches since I also enjoy eating them as they ripen, just as they are, plain and simple.  You can also use any fish you prefer, since I had halibut on hand I used it.  But cod, monkfish, haddock, hake, and barramundi all work.
The result was a nice fillet tempered by a tinge of sweetness from the peach.  It made the fish a bit more fruity and palatable on a hot summer day.

Recipe
Halibut with Peaches
2 halibut steaks
salt and pepper to taste
1 TSP soy sauce
1 small stem of ginger, sliced thin
1 clove garlic, minced
1 TSP sugar
3 TBSPS juice of pineapple
2 peaches
1/4 CUP good white wine
1 or 2 sprigs of cilantro
2 TBSPS frozen corn
1 celery stalk, chopped

Mix the wine, garlic, ginger, sugar and soy sauce.  Marinate the halibut for at least 1 hour (of course, the longer the better).  Save the liquid.
Heat the avocado oil.  Brown the steaks with first.  Then pour the marinade into the pan and cook until the liquid has almost evaporated and halibut cooked.
To prepare the peach, slice the peach.  Pour 2 TBSPS pineapple juice over it and lightly heat it in pan.  Add in 1 2BSPS of frozen corn and the celery stalk.  Then assemble the halibut and peach, finally glazing the last TBSP of pineapple juice over the fish.  Garnish with cilantro.

Enjoy!

Halibut Ready to be Enjoyed