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Grilled Mahimahi with Peach and Pink Grapefruit Relish

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 fillet and about 2/3 cup peach relish)
Onions, peaches, mint, and grapefruit make a cooling, citrusy sweet relish that pairs well with the delicate fish.

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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.

  3. 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.