Halibut with Peach Salsa

I've just finished reading Eric Ripert's latest book and in it, I ran across this secret he uses when pan sauteing fish.  He uses Wondra; this stuff is normally reserved for thickening sauces or gravies but in this case it replaces the flour that the fish is dredged in.

The fish is just lightly dredged in Wondra, then sauteed in Olive Oil.  The Wondra gives it a little extra crunch.

It's topped with a fresh peach salsa; I'm partial to the fresh Georgia peaches but use whatever you can get ahold of:

2 peaches (skinned and diced)

1 shallot (finely diced)

1/2 poblano pepper (finely diced)

few sprigs of cilantro (chopped)

olive oil (1-2 tbs)

pinch of kosher salt