Grilled Mahi Mahi with Walnut and Peach Relish

Photo of Mike Isabella
Grilled Mahi Mahi with Walnut and Peach Relish

Skill Level

Moderate

Total Time

Yield

Serves

0

The fruity and slightly spicy relish delightfully compliments this meaty fish recipe!

  • 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)
  • 3 teaspoons kosher salt (do be divided)
  • 3/4 cup toasted, chopped walnuts
  • 1 small fennel bulb, trimmed and thinly sliced (about 1 1/2 cups sliced)
  • ¼ 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 filets, 5 – 6 ounces each*
  • *If mahi mahi is not available, substitute swordfish, halibut, or ther firm white fish.
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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.

For the Walnut & Peach Relish:

  1. 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.
  2. Remove from heat and transfer the mixture to a spice or coffee grinder. Grind into a fine powder and set aside.
  3. Heat an out door grill to medium high.
  4. In a bowl, toss the peaches in 2 tablespoons canola oil and 1 teaspoon kosher salt.
  5. Place peaches on a hot grill, cut side down.
  6. 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.
  7. Dice into 1/2-inch pieces and transfer to a large bowl.
  8. Add the walnuts, fennel, red onion, basil, olive oil, red wine vinegar, 1 teaspoon kosher salt and 1/2 teaspoon of the ground corriander spice blend.
  9. Gently stir to combine. Cover and set aside at room temperature.
  10. Brush top and bottom of each mahi mahi filet with the remaining
  11. 2 tablespoons of canola oil. Then evenly sprinkle both sides with the remaining
  12. 1 teaspoon of kosher salt and about 2 teaspoons of the remaining ground corriander spice blend. (The more blend you use, the spicier the fish will be.)

Grilling the Mahi Mahi:

  1. With your fire still at a medium high heat, place each filet on the grill and cook for 4 - 5 minutes. Turn and cook for an additional 3 - 4 minutes. Filets 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 filets.
  2. Arrange grilled mahi mahi on a serving platter and top with walnut and peach relish.
  3. Serve immediately, passing any remaining relish at the table.

Calories

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Polyunsaturated Fat

Trans Fat

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Carbohydrates

Dietary Fiber

Protein