Beer makes batters better, meat more tender, and sauces more flavorful.
Mahi-Mahi With Peach Salsa
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- #81711
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Peach Salsa
3 peaches, pits removed and cut into one-half inch pieces
1 jalapeno pepper, seed pod and veins removed and finely chopped
1 small red onion, finely diced
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and finely minced
1/4 cup fresh cilantro leaves, finely chopped
1 lime, juiced and zested
Mahi-mahi
1 pound mahi-mahi
1 lemon
2 cloves garlic, chopped
salt and freshly ground black pepper
2 tablespoons olive oil
directions
Make the salsa by thoroughly mixing all ingredients, and chilling for a few hours to let flavors blend and mature.
For the Mahi-mahi: Prepare the grill.
Squeeze the lemon over the fish. Spread the garlic over the fish, season with salt and pepper. Sprinkle the olive oil over the fish.
When the grill is ready, cook the fish for three to four minutes on a side, depending on thickness. For well done you want a temperature of 160 degrees F on a meat thermometer.
The salsa can be served under, on top of or next to the Mahi; it tastes great whichever way you choose.
added by
OMomma
nutrition data
172 calories, 3 grams fat, 16 grams carbohydrates, 22 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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