Grilled Mahimahi With Peach And Pink Grapefruit Relish

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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 chopped 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, white fish fillets (about 3/4 inch thick)
• Cooking spray

Directions

1. Prepare grill.
2. Place vinegar and sugar in a small saucepan; bring to a boil.
3. Remove from heat.
4. Place onion in a large bowl.
5. Pour vinegar mixture over onion, tossing to coat; cool.
6. Add peaches, grapefruit, mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper to onion; toss gently.
7. Sprinkle fish with 1/2 teaspoons salt and 1/4 teaspoon pepper.
8. Place fish on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork.

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