This time of year we in the northwest are awash with peaches. I make a simple salsa of peach chopped to a corn kernel size, onion, usually Serrano or Korean pepper to taste [I also have done this with Thai Bird Chilies, YUM] cilantro or parsley, sometimes dill or fennel, Dress with Lime juice. The point is that Halibut or Grouper that aren't right out of the water to your fire seem to be too bland so provide the perfect seafood base for almost any Salsa. I really like fruit salsas with them.
They do take well to butters like lemon butter or cilantro butter and so on....