Photo by: 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.
Cooking Light JULY 2003
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.
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Grilled Mahimahi with Peach and Pink Grapefruit Relish recipe
