Grilled fish is complemented with a fruity and nutty relish with a spicy kick.
3 tsp coriander seeds
¾ tsp fennel seeds
¾ tsp red chili flakes
2 small firm but ripe fresh peaches, halved and pitted
1 Tbsp vegetable oil
6 Tbsp chopped California walnuts, toasted,
½ cup very thinly sliced and quartered fresh fennel
2 Tbsp minced red onion
2 Tbsp thinly sliced fresh basil
1 ½ Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
½ tsp kosher salt, or to taste
6 (5 to 6-oz.) skinless mahi mahi fillets (If mahi mahi is not available, substitute swordfish, halibut, or other firm white fish)
2 Tbsp vegetable oil
To prepare spice blend, place coriander seeds, fennel seeds and red chili flakes in a small dry skillet over medium-low heat. Cook for 4 to 5 minutes until lightly browned and fragrant, stirring frequently. Remove from heat and let cool. Transfer to a spice or coffee grinder and grind into a fine powder; set aside.
To prepare relish, heat grill to medium-high. Toss peaches in medium bowl with oil and place cut side down on grill. Cook for 3 to 4 minutes or until nicely grill marked and lightly charred. Turn and grill for 1 to 2 minutes more. Remove from heat and let stand until cool enough to handle.
Dice into ½ -inch pieces and transfer to a medium bowl. Add walnuts, fennel, red onion, basil, olive oil, red wine vinegar, kosher salt and ¼ tsp of the coriander spice blend. Gently stir to combine, then cover and set aside at room temperature.
Brush both sides of the mahi mahi fillets with 2 Tbsp of oil, then evenly sprinkle both sides with about 2 tsp of the remaining spice blend. Use all of the spice blend if you prefer a spicier flavor.
Place fish on hot grill and cook for 4 to 5 minutes. Turn and cook for an additional 3 to 4 minutes or until firm to the touch and fish flakes easily.
Transfer to a serving platter and serve with Walnut Peach Relish.
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