Grilled Fish with Spicy Peach Relish
Total Time: 25 minutes
Hands-on Time: 5 minutes
Makes: 12 servings
Spicy-sweet peach relish makes this savory, well-seasoned grilled fish recipe come together.
These thick fish steaks are deliciously grilled while the honey and jalapenos in the relish work together to create a well-rounded flavor enhancer.
2 teaspoons Organic Onion Flakes 1.41 oz.
1 1/2 teaspoons Organic Ground Coriander Seeds 1.66 oz.
Organic Black Peppercorns 2.12 oz.
Table-Grind Sea Salt 5 lb.
2 teaspoons Organic Parsley Leaf Flakes 0.24 oz.
1/2 teaspoon Organic Garlic Granules 2.68 oz.
2 teaspoons Organic Bay Leaf 0.15 oz.
2 teaspoons Organic Crushed Green Jalapeno Chili Peppers 1 lb.
2 large, ripe Peaches, quartered and thinly sliced.
1/2 Red Onion, thinly sliced.
1/2 cup Apricot Nectar.
1/4 cup Lime Juice.
2 teaspoons Extra Virgin Olive Oil.
1/3 cup Extra Virgin Olive Oil.
2 teaspoons Orange.
1/4 cup Sherry Wine Vinegar.
1 teaspoon Honey.
4 8-ounce Mahi Mahi filets, 1-inch thick.
For the fish:
Combine 1/3 cup of oil, lime juice, wine, bay leaves, onion flakes, coriander, peppercorns and sea salt to shallow dish.
Stir to combine.
Add fish steaks and coat with marinade.
Cover and refrigerate 30 minutes to 2 hours.
Preheat grill to medium-high.
Brush grill with oil.
Remove fish from marinade and grill 3 to 5 minutes per side, or until just barely cooked in the center (check with the tip of a knife inserted gently into the thickest part of the fish).
Lightly salt and pepper each side and serve with Spicy Peach Relish.
For the relish:
Combine remaining ingredients in medium bowl.
Refrigerate, covered, at least 3 hours before serving with grilled fish.