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)
How to Make It
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.
Followed the recipe exactly except to cut it down for just two people--and I used a grill pan instead of the grill (it's February!), and the fish only took about 3.5 minutes per side. Oh, and I did squeeze some lime juice over the fish in the last minute of cooking for moisture and added some chopped jalapeno to the relish because we like foods with zip. The fish preparation is very basic, but the relish is very delicious and light, adding terrific flavor and a juiciness to a dense and meaty fish like mahi. Because it's winter, I used frozen peaches (Great Value unsweetened) and they were firm and very fresh tasting once defrosted. This portion also makes a lot. Next time I might cut it to 4 oz. per person. Served with basmati white rice and steamed snow peas.
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