Ingredients
Fish Fillets:
- 3 Tbsp Peach Balsamic Vinegar
- 3 Tbsp Basil Genovese Olive Oil
- 1 Tbsp Mediterranean Rub
- 4 Mahi Mahi Fillets
- Lime Fresco Sea Salt
- fresh ground pepper
Salsa:
- 2 avocados, quartered
- 2 peaches, quartered
- 1/4 cup Series 4 Balsamic Vinegar
- 1 tsp lime juice
- 1 tsp Lime Fresco Sea Salt
- 1/4 cup cilantro, minced
Instructions
- Whisk together the vinegar, olive oil, rub, and salt in a small shallow baking dish. Add the Mahi Mahi and turn to coat.
- Marinate in the refrigerator for 1 hour, turning once.
- Preheat grill to 350 degrees.
- Remove fish from marinade and season with salt and pepper to taste.
- Grill the fillets for 3 to 4 minutes on each side or to desired doneness.
- In the mean time, grill avocados and peaches for 2 minutes per side. Dice and put into a large bowl.
- Add vinegar, lime juice, salt, and cilantro. Mix well.
- Garnish Mahi Mahi with Peach Salsa and enjoy!
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