Start by roasting your pepper in the oven. Preheat your oven to 400 degrees F. Add the fresno pepper to a cookie sheet and drizzle with 1/2 tablespoon olive oil. Season with 1/2 teaspoon salt.

When your oven has preheated, add the cookie sheet to the oven and roast for about 5 minutes, or until the pepper wilts a bit. Remove from the oven and let cool.

When cool, deseed the pepper, then finely chop.

Cut your halibut into bite-sized pieces. Add to a plastic or glass bowl. Cover and refrigerate.

Prepare the avocado, peach, and cilantro and add to a small bowl. Add your finely chopped fresno pepper to the bowl as well.

Drizzle with the remaining 1 1/2 tablespoons olive oil, then lightly salt, stirring gently to combine. Cover and refrigerate.

In another small bowl, add the red onion, lime juice, orange juice, and remaining 1/2 teaspoon salt, whisking until the salt has dissolved in the mixture.

Pour the juice mixture over the halibut pieces, gently stirring to coat the fish.

You’ll see it immediately begin to become more opaque / white. Cover and return to your fridge for at least 15 minutes, but no more than 25 minutes.

Remove the halibut from the fridge and gently stir in the other ingredients. Season with salt to taste.

Serve with tortilla chips and a glass of Ripe Life Wines Clambake Chardonnay.