It's peach season!! I have always seen fresh mango salsa and pico, but I wanted to create fresh peach pico. This recipe is simple and really just a starting point for you to tailor it to your liking. Some of us like our salsa and pico a bit spicier or love cilantro while others hate cilantro and can hardly handle any jalapeno.
I chose to put the pico over poached fish to share with you how to poach fish for those of you that have no idea how to. It is my favorite way to eat fish now. It is simple, clean and doesn't stink up the house! I used black cod (sablefish) in this photo, but would have preferred regular cod. Black cod provides a high amount of omega-3s similar to wild salmon and cod does provide some as well. They are both mild fish, cod a bit milder and black cod is buttery like sea bass. I typically love buttery fish, but think it's best plain. I think when paired with peach pico, regular cod would be better. This recipe could be enjoyed over chicken, shrimp, salmon or simple used as a dip.
Peach Pico De Gallo over Poached Cod
Ingredients
- 2 peaches, peeled and diced
- 1 small tomato, diced
- 1/4-1/2 cup red onion, diced
- 1/2 of jalapeno, seeded and diced
- juice of a fresh lime
- cilantro (optional)
- garlic powder
- sea salt
- 46-8oz pieces of cod
Instructions
Salsa: Serves 4
- Combine all ingredients in a bowl, sprinkle with garlic and sea salt to taste
- Cover and place in the refrigerator
Fish:
- Fill a skillet with water high enough to cover fish
- Allow water to come to a simmer and place the fish in the water. Depending on the thickness, you may want to slice fish into 3 inch pieces to cook
- Poach for about 8-10 minutes while keeping water simmering
- Fish should almost fall apart and flake when done
