Grilled Mahimahi with Peach and Pink Grapefruit Relish

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

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 5%
  • Fat: 1.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 32.8g
  • Carbohydrate: 19.3g
  • Fiber: 3.1g
  • Cholesterol: 124mg
  • Iron: 3.2mg
  • Sodium: 448mg
  • Calcium: 63mg


  • 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


  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.
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