Grilled Mahi Mahi with Peach and Pink Grapefruit Relish Recipe – Cooking Light Complete Cookbook. Take a break from grilled burgers, chops and chicken. This sizzling recipe for grilled mahi-mahi is tasty-tasty. Not to mention, better for you.
From the Cooking Light Complete Cookbook.
Cooking Light Complete Cookbook: A Fresh New Way to Cook (Cooking Light)
See our review of the full cookbook here.
CALORIES 226 (5% from fat); FAT 1.4 grams (saturated 0.4 gram, monounsaturated 0.3 gram, polysaturated 0.4 gram); PROTEIN 32.8 grams; CARBOHYDRATES 19.3 grams; FIBER 3.1 grams; CHOLESTEROL 124 milligrams; IRON 3.2 milligrams; SODIUM 448 milligrams; CALCIUM 63 milligrams
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 11/2 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 pepper, divided
- 6 (6-ounce) mahimahi or other firm white fish fillets (about 3/4 inch thick)
- Cooking spray
Preparation
- 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. Yield: 6 servings (serving size: 1 fillet and about 2/3 cup relish).
