2 cups pitted and diced fresh Washington nectarines
1/4 cup finely diced sweet onion
1 tablespoon seeded and finely diced jalapeno pepper
2 tablespoons chopped cilantro
1 tablespoon lime juice
1/4 teaspoon salt
Combine nectarines, onion, jalapeno pepper, cilantro, lime juice and salt; mix well. Let stand, covered, 1 hour to allow flavors to meld. Excellent served with fish.
- Salsa will begin to lose texture after one day but may be kept longer.
- Salsa is also delicious on cooked chicken breasts or pork chops
- Serve with chips or thinly sliced bread.
4 halibut steaks or fillets (about 6 oz. each) or other firm white fish
Ground black pepper
1 tablespoon olive oil
2 limes, halved
Season halibut with salt and pepper. Sauté halibut in oil. Spoon about 1/4 cup Nectarine Salsa over fish. Serve remaining salsa on the side. Garnish each serving with half a lime. Makes 4 servings.
Pan-Fried Halibut -Nutritional Analysis Per Serving: 217 Cal. (65 Cal. from fat), 35 g pro., 7 g fat, 0 g carb., 54 mg chol., 0 g fiber, 92 mg sodium. (Analysis does not include salsa.)
Nectarine Salsa - Nutritional Analysis Per 1/4 cup Serving: 39 Cal. (3 Cal.from fat), 1 g pro., 0 g fat, 9 g carb., 0 mg chol., 1 g fiber, 165 mg sodium. (Analysis does not include Halibut.)