Instructions: Season fish liberally with salt and pepper. Place on a medium-heat grill until just cooked. Flip fish over half way through cooking if you are confident that it will remain intact.

To prepare salsa, combine all ingredients and let stand at room temperature for 30 minutes. To serve, place fish on plate and spoon salsa over middle half. Do not smother fish with salsa.

This recipe yields 4 servings.

Comments: I just found some incredibly sweet white nectarines and perfectly ripe Bing cherries at one of the Sacramento, California farmers markets. The nectarines were sweet as candy! I used a fair amount of fresh lemon and lime juices to balance the natural sweetness of the fruit. You may want to use add a little at a time until youve got the flavor where you want it.

If your halibut has a habit of sticking to the grill, its a good idea to leave the skin on while cooking and then remove the skin before serving. For best grilling results, spray some pan spray on the grates before lighting, set skin-side down on grates and dont flip it unless youre sure it will work. Close the lid on the cue and the fish will cook throughout.

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