Hatch chili season is here, and we’ve got the perfect excuse to fire up the grill! This recipe is all about keeping it simple, fresh, and seriously tasty. We’re talking tender, flaky halibut topped with a sweet-and-spicy peach salsa that brings the heat—thanks to juicy local peaches and a splash of Portland’s own Secret Aardvark Hot Sauce. It’s smoky, it’s zesty, and it’s everything we love about Hatch chilies showing off. Dinner just got a seasonal upgrade.
Serves: 4
Difficulty: easy
Prep time: 20 min
Inactive time: 30 min
Cook time: 13-15 min.
Allergens: Fish
Ingredients
Halibut
- 1.5 lb. fresh halibut fillets, cut into 4 portions
- 1 t garlic, minced
- 1/2 c lime juice
- 1/2 t each sea salt, black pepper and paprika
- 1 T extra virgin olive oil
Hatch Chili and Peach Salsa
- 1 lb ripe peaches, pitted and peeled
- 2 T chives, chopped
- ¼ c green onion, chopped
- Pinch salt and pepper
- ½ c roasted hatch chilies, diced
- ½ c diced red bell pepper
- 2 T extra virgin olive oil
- 1 T lime juice
- 1 T Secret Aardvark Habanero Hot sauce
- 1/4 c arugula chopped
Steps
- Marinate Halibut in lime juice, olive oil, garlic and paprika for 30 min.
- Preheat grill. Remove fish from marinade and place on hot grill, cooking 4-5 min. per side to 140F internal temp, being careful not to scorch. Grill hatch chilies alongside until blistered.
- Peel hatch chilies and seed. Dice and reserve.
- Peel and dice peaches and combine with chives, green onion, oil, salt, peppers, lime juice and hot sauce.
- Serve grilled halibut warm over arugula and top with Hatch Chili and Peach Salsa.
