Alaskan Halibut with Fresh Peach and Avocado Salsa

by Lori on October 7, 2010

How great is this time of year?  It’s like the best of all that the year has to offer in terms of weather and food.  The tail-end of summer fruits and vegetables are still showing up at the markets, and the chill in the air welcomes the spices and flavors of Fall.  What’s not to love?

To make me even more happy, my favorite, somewhat local peach farm is at the peak of their peach harvest right now.  So this past Sunday, we piled into the car and headed out to Blum Ranch in Acton, California to go get some peaches.  It’s a 75-mile trip one way, but it’s so worth it.  I am a firm believer in supporting local farms, and if I’ve got nothing going on then I don’t mind the drive.  Besides, these little road trips are a great time to tune out the rest of the world and have a little time with the family.

Buckets of just-picked Cal Red peaches ready to be boxed up for sale.
The peach scent was incredible!

I bought a lug, which is approximately 50 peaches, of the Cal-Red variety.  I went to the ranch with the hope of getting the prized Blum’s Beauty, a variety they created, but they weren’t quite ready for picking.  My guess is their late season has something to do with our unusually cool summer.  I may be going back to the ranch, because this family of four has been eating about 8 to 10 peaches per day.  They are so sweet and full of pure peach flavor, we can’t get enough of them.

With all of the trees, it makes sense to keep bees and make your own honey. 

This pear was the largest I have ever seen.  It came from the box of similar-sized pears on the floor.

You can also buy fruit by the pound if a lug is too much for you.  And I was surprised to see that they have some plum trees too.
That’s my son who runs the other way when I have my camera.

Trying to find ways to utilize the peaches hasn’t been a problem.  But I must admit, I am not a lover of cooked peaches, so deciding on a relish was a simple and great place to start.

Alaskan Halibut with Fresh Peach and Avocado Salsa.  The halibut was caught by my dad who goes fishing in Alaska every summer.  This was a good year; my freezer is stocked with wild Alaskan salmon and halibut that were cleaned, portioned and flash-frozen on the boat.  Nothing like it!

 

Peach and Avocado Salsa

1 1/2 medium-sized peaches, seeded and diced
1/2 jalapeno pepper, seeded if desired and small-diced
1-2 tablespoons sweet onion, such as Maui or Walla-Walla
1/2 Haas avocado, diced
1 1/2 teaspoons cilantro, chopped fine
1/2 Fresh lime
Pinch of salt and pepper

In a bowl, combine diced peaches, jalapeno pepper, sweet onion, avocado and cilantro.  Cut lime in half and squeeze some of the juice over the mixture.  Toss and taste.  Season with a pinch of salt and pepper to taste.  Serve with grilled chicken or fish.

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{ 3 comments… read them below or add one }

Ficticious Malicious October 15, 2010 at 4:08 am

This recipe sounds delicious and I'll be trying it soon. I live nowhere near any farms, but the peaches from the local farmers markets has been divine. The pictures on your blog are amazing. Get that honey! It's ideal for when that family of 4 gets a communal cold. Slippery elm and yerba santa tea with some of that honey is the best thing for it. If you don't mind the free publicity, I have a good friend on a diet who's going to love this recipe. Thank you for sharing this, and keep 'em coming!
-Mal

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Anonymous October 15, 2010 at 8:04 am

i'm the good friend ~smiles~ and yep the recipe looks fantastic, one i shall definitely be trying. Thanks very much ~ Jackie

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Lemons and Lavender October 17, 2010 at 11:26 pm

Mal, thank you for leaving such a nice comment and for the free publicity!

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