Grilled Halibut with Peach and Pepper Salsa

Fresh fruit salsa is a great addition to grilled fish in summer; try it with striped bass or Arctic char as well. Here, the juiciest peaches of the season are combined with hot habanero pepper for a sweet and spicy taste. Leave the peaches unpeeled for more color and texture.
To make the salsa, combine the first 9 ingredients; mix gently. Let stand for 30 minutes before serving.Cook on the grill over medium-high heat.To prepare the fish, combine 4 teaspoons of juice, oil, paprika, and 1 clove of garlic in a large, shallow glass baking dish, stirring with a whisk. Add the fish to the juice mixture; flip to coat. Cover and let stand for 15 minutes.Remove the fish from the marinade; drain the marinade. Sprinkle the fish evenly with 3/8 teaspoons of salt and black pepper. Place the fish on a grill rack greased with cooking spray; cook for 3 minutes on each side or until desired browning. Serve the fish with salsa.