The fruity and slightly spicy relish delightfully compliments this meaty fish recipe!
The walnut and peach relish, a fruity and slightly spicy counterpoint to the meaty fish, should be made as close to serving as possible, so the walnuts and fennel maintain their crunch.
- 4 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon red chili flakes, or crushed red pepper flakes*
- 3 fresh peaches, firm but ripe, cut in half and pitted
- 4 tablespoons canola oil (to be divided)
- 1 1/2 teaspoons kosher salt, or to taste (do be divided into 3)
- 3/4 cup toasted, chopped California walnuts
- 1 small fennel bulb, trimmed and thinly sliced (about 1 1/2 cups sliced)
- 1/4 cup finely diced red onion
- 3 tablespoons thinly sliced basil
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 6 skinless mahi mahi fillets, 5 – 6 ounces each*
- *If mahi mahi is not available, substitute swordfish, halibut, or ther firm white fish.
For the Walnut & Peach Relish:
- Place the coriander seeds, fennel seeds and red chili flakes in a small dry skillet over medium heat. Stir and toss often for 4-5 minutes, until darkened slightly. *Note: Red pepper flakes give off a pungent aroma when toasted in a skillet, so take care not to inhale the fumes while the spice mixture is hot.
- Remove from heat and transfer the mixture to a spice or coffee grinder. Grind into a fine powder and set aside.
- Heat an outdoor grill to medium-high.
- In a bowl, toss the peaches in 2 tablespoons canola oil and 1/2 teaspoon kosher salt.
- Place peaches on a hot grill; cut side down.
- Grill for 3-4 minutes, until browned, or even a little charred. Turn and grill for 1-2 minutes longer. Remove from heat and let stand a few minutes, until cool enough to handle.
- Dice into 1/2-inch pieces and transfer to a large bowl.
- Add the walnuts, fennel, red onion, basil, olive oil, red wine vinegar, 1/2 teaspoon kosher salt and 1/2 teaspoon of the ground coriander spice blend.
- Gently stir to combine. Cover and set aside at room temperature.
- Brush top and bottom of each mahi mahi fillet with the remaining 2 tablespoons of canola oil.
- Then evenly sprinkle both sides with the remaining 1/2 teaspoon of kosher salt and about 2 teaspoons of the remaining ground coriander spice blend. (The more blend you use, the spicier the fish will be.)
Grilling the Mahi Mahi:
- With your fire still at a medium-high heat, place each fillet on the grill and cook for 4 - 5 minutes. Turn and cook for an additional 3 - 4 minutes. Fillets are fully cooked when they are well browned and firm to the touch, and the fish flakes easily. If you aren’t sure, use a small knife to cut into the middle of one of the fillets.
- Arrange grilled mahi mahi on a serving platter and top with walnut and peach relish.
- Serve immediately, passing any remaining relish at the table.