Grilled Mahimahi with Peach and Pink Grapefruit Relish

Grilled Mahimahi with Peach and Pink Grapefruit Relish Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Onions, peaches, mint, and grapefruit make a cooling, citrusy sweet relish that pairs well with the delicate fish.

Yield:

6 servings (serving size: 1 fillet and about 2/3 cup peach relish)

Recipe from

Cooking Light

Nutritional Information

Calories 226
Caloriesfromfat 5 %
Fat 1.4 g
Satfat 0.4 g
Monofat 0.3 g
Polyfat 0.4 g
Protein 32.8 g
Carbohydrate 19.3 g
Fiber 3.1 g
Cholesterol 124 mg
Iron 3.2 mg
Sodium 448 mg
Calcium 63 mg

Ingredients

1/3 cup rice vinegar
2 tablespoons brown sugar
1/2 cup finely chopped red onion
2 1/2 cups diced peeled ripe peaches (about 1 1/2 pounds)
1 1/2 cups pink grapefruit sections (about 2 large grapefruit)
1/2 cup small mint leaves
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
6 (6-ounce) mahimahi or other firm whitefish fillets (about 3/4 inch thick)
Cooking spray

Preparation

Prepare grill.

Place vinegar and sugar in a small saucepan; bring to a boil. Remove from heat. Place onion in a large bowl. Pour vinegar mixture over onion, tossing to coat; cool. Add peaches, grapefruit, mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper to onion; toss gently.

Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork.

Lorrie Hulston Corvin,

Cooking Light

July 2003
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