Grilled Mahimahi with Peach and Pink Grapefruit Relish

Onions, peaches, mint, and grapefruit make a cooling, citrusy sweet relish that pairs well with the delicate fish.

Yield: 6 servings (serving size: 1 fillet and about 2/3 cup peach relish)

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
• 6  (6-ounce) mahimahi or other firm whitefish fillets (about 3/4 inch thick)
• Cooking spray

Preparation

Prepare grill.

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.

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.

Nutritional Information

Calories:

226 (5% from fat)

Fat:

1.4g (sat 0.4g,mono 0.3g,poly 0.4g)

Protein:

32.8g

Carbohydrate:

19.3g

Fiber:

3.1g

Cholesterol:

124mg

Iron:

3.2mg

Sodium:

448mg

Calcium:

63mg