Salsa:

1 cup coarsely chopped peeled yellow peaches (about 1 pound)
1 cup chopped red bell pepper (about 1 medium)
½ cup thinly sliced green onions
½ cup chopped fresh arugula
¼ cup fresh lemon juice (about 2 lemons)
4 teaspoons chopped fresh oregano
1 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
1 teaspoon salt
1 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 1 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.