Photo by Belinda Smith-Sullivan
Serves 4
1 garlic clove, minced
1 serrano or jalapeno chili, seeded and minced
2 tablespoons light-brown sugar
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons water
3 medium-sized peaches, ripe but still firm
¼ cup chopped cilantro
2 tablespoons chopped mint
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (or favorite seafood seasoning)
4 5- to-6 ounce whitefish fillets (flounder, sole, turbot or halibut)
12 large shrimp, peeled and deveined
Using a mortar and pestle or a mini food processor, grind the garlic and chili with the brown sugar until a paste forms. Stir in the fish sauce, lime juice and water. Transfer mixture to a medium bowl. Peel, pit and finely dice peaches. Add peaches, cilantro and mint to mixture in bowl to make 3 cups of relish. Cover and set aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Season the fish and shrimp with salt and pepper or favorite seasoning. Cook the fish for 3–4 minutes on each side, until opaque and browned. Remove and keep warm. Add remaining tablespoon of olive oil, and cook shrimp 2–3 minutes on each side, until opaque and slightly browning. Remove.