Grilled Albacore with Peach Salsa

Southerners might be surprised to learn that California, not Georgia, produces more peaches than any other U.S. state. Oh sure, the South is long on peanuts, but whose ever heard of Goober Salsa? This recipe works well with any fruit in season – whatever looks good in market. The salsa is great on any fish, but I’m partial to pairing it with freshly caught grilled albacore or yellowfin tuna. I like my tuna cooked rare to medium-rare.

Grilled Albacore with Peach Salsa


  • 4 6 - 8 ounce albacore steaks
  • olive oil
  • salt and freshly ground pepper
  • 3 medium peaches; skin removed and flesh chopped into 1/2 inch cubes
  • 1 jalapeño pepper seeded and minced
  • 2 tablespoons fresh cilantro chopped
  • 2 green onions; white part and about half of the green part minced
  • 1/2 teaspoon fresh ginger grated
  • 2 garlic cloves minced
  • 1 tablespoon lime juice
  • 1 teaspoon lemon juice
  • 2 tablespoons olive oil


  • Rub fish with olive oil and season liberally with salt and pepper. Place on a medium-hot grill for 3 -4 minutes, flip over and cook 1 – 2 minutes more. To prepare salsa, combine remaining ingredients and let stand at room temperature for 30 minutes. To serve, place fish on plate and spoon salsa over middle half.

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