Recently, some wonderful folks that Hubbles and I are lucky to call friends went to Alaska, where they caught about a zillion pounds of Halibut. They gifted us with some tasty, tasty fish and I tried out a new recipe last week for it.
One of the comments on that page had an alternate serving recommendation. They did the citrus marinade, but they made their Halibut into fish tacos and served the fish and salsa with feta cheese. I tried that variation out, using fajita-sized white corn tortillas and crumbled feta. I also did a side of rice (leftovers!) with some medium heat queso mixed in for a cheesy rice.
There were only two problems with the meal, neither of which are the recipe’s fault. First, my husband apparently has issues with mixing hot and cold foods (the cooked fish was hot, and the salsa on top was chilled) so he wasn’t a very big fan. Second, I’m full-time breastfeeding our 2 month old and she apparently has issues with a couple of foods that I eat: tomatoes (which were not in the salsa) and peppers (which very much were). It’s a shame, really, since I tend to use both of those ingredients a lot. I’ve been finding myself making dinner for Hubbles and then having a sandwhich or a bowl of cereal for me.
If you try the recipe out, the Peach Salsa is fantastic and would be great on its own. I had leftover salsa with some Wheat Thins veggie fiber select crackers, which are my favorite cracker these days since Vegetable Thins apparently only tasted fabulous because of the trans fats (which they are no longer made with – major bummer).