For the salsa:

1. Cut off stems of the jalapeño and serrano peppers and roughly chop. Add them into a blender with the lime juice and blend until smooth.

2. Strain with a sieve into a mixing bowl and add all prepped ingredients.

3. Stir to combine and enjoy on the top of fish and/or with chips!

For the fish:

1. In a skillet over medium to medium high heat, melt butter and place filets into the pan skin side down.

2. Sear for approximately 4 minutes then flip. Sear for approximately 3-4 minutes on the other side until the fish becomes translucent (or until the internal temperature reaches 130-135 degrees). Remove and let rest.

3. Serve and top with delicious peach salsa and enjoy!

I quickly air fried the asparagus with salt, pepper, and extra virgin olive oil and served everything over cilantro lime rice.