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"One benefit of living in the Bay area is a shift in seasons that means gorgeous peaches are still available. Below, our new guest blogger, Susannah of YumSugar, shares a savory use for them; she suggests alternatives if peaches aren&amp;#039;t in season near you.    As much as I love Fall produce, it doesn&amp;#039;t always get the warm welcome from me that it deserves \u2014 probably because I&amp;#039;m always loath to let go of Summer&amp;#039;s fruits and vegetables and the warm weather that they signify. So while pumpkins and peppers are slowly starting to pop up at markets, I can&amp;#039;t help but still buy sweet corn and stone fruits, while I still can and before they&amp;#039;re gone for another year entirely. This week was all about peaches \u2014 floral, fuzzy yellow ones that I could smell from a mile away. I bought a huge load of ripe peaches, ate most of them out of hand, and saved a few to make peach salsa, one of my favorite toppings for any protein (seared tuna, swordfish, chicken, pork tenderloin, you name it). Right now, I&amp;#039;m loving it with flaky, meaty rockfish fillets. Check out the recipe after the break. Rockfish With Peach Salsa From Susannah Chen If you&amp;#039;re no longer seeing good stone fruit at your market, try making the salsa with ripe mangoes or pineapple instead. The same goes for the fish: any mild white fish, like halibut or cod, will work just as well. Ingredients 1 lb. rockfish fillets Salt Pepper 1/4 cup extra-virgin olive oil 1 large, ripe peach, cubed into 1/4-inch pieces 1/2 small onion, finely chopped 2 tablespoons chopped fresh cilantro Juice of 1/2 lime (about 1 tablespoon) Lime wedges, for serving (optional) Directions 1. Preheat the oven to 425\u00BAF. 2. Rub rockfish fillets with salt, pepper, and olive oil, then bake them in the oven for 8-10 minutes, depending on size, or until fish is opaque and can easily be flaked apart with a fork. 3. While the fish is baking, prep the salsa: combine peach, onion, cilantro, and lime juice; season with salt and pepper to taste. 4. Serve fish topped with peach salsa and a wedge of lime on the side. Serves 2. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a42732/desperation-dinners-rockfish-peach-salsa-14705/>