Grilled halibut w/ Peach and Pepper Salsa

Salsa:
2 1/2 c coarsely chopped peeled yellow peaches (about 1 1/4 lbs)
1 1/3 c chopped red bell pepper
1/2 c thinly sliced green onions
1/2 c chopped fresh arugula (I used spinach)
1/3 c fresh lemon juice (about 2 lemons)
2 T chopped fresh oregano
1/4 t salt
1 habanero pepper, seeded and mined (I omitted this)
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 pepper
Cooking spray

1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
2. Prepare grill to medium-high heat.
3. To prepare fish, combine 2 juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
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 w/ cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa. Yield; 6 servings (serving size 1 fillet and about 2/3c salsa).
Cal 267; Fat8.6g Fiber 2.3g