Halibut with White Peach-Tarragon Salsa

This is adapted from the book Bringing It Home, a collection of recipes from American chefs by Laura McIntosh.

As the last of summer is winding down...here is one of the last light, summer-y dishes for this year! 

The original recipe calls for you to dredge the fish in flour and pan fry it. We baked it, as we tend to do.

Ingredients: 3 white peaches
1-2 tbsp fresh tarragon, chopped
3 limes
1 tbsp cracked peppercorns
12 ounces halibut fillets (we used frozen)
Salt and Pepper, to taste
1/2 shallot, diced fine
2 tbsp butter, divided

Directions:

Preheat the oven to 425 degrees. Place frozen fish fillets in a buttered 9x9 pan and salt and pepper to taste. Cut up 1 tablespoon of butter into small pieces and place on top of fish evenly. Bake for 25-30 minutes until fish it cooked through and flakes.

Cut peaches in half and remove pit, slice half into segments and place in medium bowl, add tarragon, lime juice, and peppercorn. Lightly toss together. In a small saucepan saute the shallot in the remaining tablespoon of butter. 

Plate fish with shallots on top. Serve with salsa.