Grilled Seabass with Peach Salsa

Recipe from:
Chef Mike Campo
4th Street Grille
400 L Street
Sacramento, CA 95814


  • 2 8-oz. filets of seabass, California white or New Zealand bluenose
  • 2 ripe peaches, diced to 1/4 inch size
  • 2 or 3 serano chiles chopped fine
  • 1 small red onion diced to 1/4 inch size
  • 1/4 bunch of cilantro
  • 3 Tablespoons extra virgin olive oil
  • 3 Tablespoons orange juice
  • 3 Tablespoons pineapple juice
  • Salt & pepper



Get the barbecue going.  Combine all the salsa ingredients first and let them sit for half an hour. Season your grill. Lightly coat the filets with olive oil. Place filets on the grill. Cook 3 to 4 minutes per side. Then serve topped with salsa. Items to go with fish include black beans, polenta, baby lettuce, grilled foccacia or mesculin salad.