Halibut with Peach-Mango Salsa
  Goosecross Cellars Recipe for Viognier  
4 halibut fillets, 8 ounces each and 1 inch thick
2 tablespoons olive oil
1 teaspoon lemon zest
¼ teaspoon fine salt
¼ teaspoon black pepper

2 fresh peaches, skinned and cut into ¼" dice
1 mango, peeled and cut into ¼" dice
1 tablespoon vegetable oil
1 tablespoon lemon juice
1 teaspoon crystallized ginger, finely minced
1 tablespoon mint, finely minced
1/2 teaspoon orange zest
1/8 teaspoon cinnamon
Dash of salt

Directions :
In a small bowl combine the olive oil, lemon zest, salt and pepper. Rub the halibut fillets with the paste on all sides. Cover with plastic wrap and refrigerate until ready to grill.

In a medium bowl combine the peaches, mango, oil, lemon juice, ginger, mint, orange zest, cinnamon and salt. Stir to blend. Cover with plastic wrap and leave at room temperature until ready to serve.

Grill the halibut over direct high heat until the fish is slightly firm, 8-10 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the peach-mango salsa spooned on top.

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