Grilled Mahi Mahi with Walnut and Peach Relish

Grilled Mahi Mahi with Walnut and Peach Relish

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 peaches, fresh, firm but ripe, cut in half, 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 California walnuts, toasted, chopped
  • 1 fennel bulb, small, trimmed and thinly sliced (about 1 1/2 cups sliced)
  • 1/4 cup red onion, finely diced
  • 3 tablespoons basil, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 6 mahi mahi fillets, 5–6 ounces each*, skinless

*If mahi mahi is not available, substitute swordfish, halibut, or ther firm white fish.


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 to 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 outdoor grill to medium-high.
  4. In a bowl, toss the peaches in 2 tablespoons canola oil and 1/2 teaspoon kosher salt.
  5. Place peaches on a hot grill, cut side down.
  6. Grill for 3 to 4 minutes, until browned, or even a little charred. Turn and grill for 1 to 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, 1/2 teaspoon kosher salt and 1/2 teaspoon of the ground coriander spice blend.
  9. Gently stir to combine. Cover and set aside at room temperature.
  10. Brush top and bottom of each mahi mahi fillet with the remaining 2 tablespoons of canola oil.
  11. 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.)
  1. With your fire still at a medium-high heat, place each fillet on the grill and cook for 4 to 5 minutes. Turn and cook for an additional 3 to 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.
  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.


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