Mediterranean Grilled Mahi Mahi with Peach Salsa
Mediterranean Grilled Mahi Mahi with Peach Salsa
Brie Thompson
4
15 minutes
10 minutes
Fire up the grill, because this mahi mahi was made for warm evenings. A marinade of Summer Peach White Barrel Aged Balsamic, Basil Genovese Infused Olive Oil, and Mediterranean Rosemary Rub gives the fish herby, fruity depth. Smoky grilled peach salsa with White Balsamic Vinegar of Modena and Lime Fresco Infused Sea Salt makes this Mediterranean dinner sweet, tangy, and fresh.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Fillets
- 3 Tbsp Summer Peach White Barrel Aged Balsamic
- 3 Tbsp Basil Genovese Infused Olive Oil
- 1 Tbsp Mediterranean Rosemary Rub
- Lime Fresco Infused Sea Salt, to taste
- Freshly Ground Black Pepper, to taste
- 4 Mahi Mahi Fillets
Salsa
- 2 Avocados, quartered
- 2 Peaches, quartered
- ¼ cup White Balsamic Vinegar of Modena
- 1 tsp Lime Juice
- 1 tsp Lime Fresco Infused Sea Salt
- ¼ cup Cilantro, minced
Directions
- Whisk together Summer Peach White Barrel Aged Balsamic, Basil Genovese Infused Olive Oil, Mediterranean Rosemary Rub, Lime Fresco Infused Sea Salt, and pepper in a small shallow baking dish. Add the mahi mahi and turn to coat.
- Marinate in the refrigerator for 1 hour, turning once.
- Preheat the grill to 350°F.
- Remove the mahi mahi from the marinade and discard the marinade. Season the fish with additional Lime Fresco Infused Sea Salt and pepper, to taste.
- Grill the fillets until the fish flakes easily with a fork, 3 to 4 minutes per side.
- Meanwhile, grill the avocados and peaches until lightly charred, 2 minutes per side. Dice and place in a large bowl.
- Add White Balsamic Vinegar of Modena, lime juice, Lime Fresco Infused Sea Salt, and cilantro. Toss to combine.
- Top the mahi mahi with the peach salsa. Serve immediately.