Salsa:

1â…“ cups coarsely chopped peeled yellow peaches (about 1 pound)
1 cup chopped red bell pepper (about 1 medium)
â…“ cup thinly sliced green onions
â…“ cup chopped fresh arugula
¼ cup fresh lemon juice (about 2 lemons)
4 teaspoons chopped fresh oregano
â…› teaspoon salt
½ habañero pepper, seeded and minced
1 garlic clove, minced

Fish:

4 teaspoons fresh lemon juice
4 teaspoons olive oil
½ teaspoon paprika
1 garlic clove, minced
4 (4-ounce) skinless lingcod or halibut fillets
⅜ teaspoon salt
⅜ teaspoon freshly ground black pepper
Cooking spray

Preparation:

To prepare salsa, combine all 9 ingredients; toss gently. Let stand 30 minutes before serving.

Prepare grill to medium-high heat.

To prepare fish, combine 4 teaspoons juice, oil, paprika, and 1 garlic clove in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.

Remove fish from marinade; discard marinade. Sprinkle fish evenly with ⅜ teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.