Grilled Mahi Mahi with Walnut and Peach Relish

By California Walnuts
Total Time
50 Mins
Serves
6
Serving Size
6 oz. fish, about ⅓ cup relish
Meal
Dinner Lunch
Course
Main

DESCRIPTION

Grilled fish is complemented with a fruity and nutty relish with a spicy kick.

Prep Time
30 Mins
Cook Time
20 Mins
Total Time
50 Mins
Calories
204
Total Fat
17
Saturated Fat
2
Cholesterol
17
Sodium
229
Carbohydrates
7
Dietary Fiber
2
Total Sugars
4
Protein
7
Vitamin D
0
Calcium
34
Iron
1
Potassium
258

Ingredients

Coriander Spice Blend

  • 3 tsp coriander seeds
  • ¾ tsp fennel seeds
  • ¾ tsp red chili flakes

Walnut Peach Relish

  • 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

Fish

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer to a serving platter and serve with Walnut Peach Relish.