Email to Terry Ward      

Grilled Mahimahi with Peach and Pink Grapefruit Relish

Source of Recipe


Cooking Light-7/03






List of Ingredients



• 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
  
• 8 (6 ounce) nahimahi or other firm white fish fillets (about 3/4 inch thick)
  
• cooking spray
  






Instructions



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.
   
   
4. Yield: 6 servings (serving size: 1 fillet and about2/3 cup peach relish). 226 cal, 1.4g fat, 32.8g pro, 19.3g carb, 3.1g fiber, 124mg chol, 3.2mg iron, 448mg sod, 63mg calc.