Peach Salsa:
3 peaches, pits removed and cut into one-half inch pieces
1 jalapeño pepper, seed pod and veins removed and finely chopped (if you enjoy more of a bite, use a hotter pepper, like a habañero)
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
juice and zest of 1 lime
Mahi-mahi:
1 pound mahi-mahi
1 lemon
2 cloves garlic, chopped
salt and freshly ground pepper
2 tablespoons olive oil
Preparation
Prepare the salsa. This can be done a few hours ahead to let the flavors blendand mature. Thoroughly mix all ingredients, chill.
Mahi-mahi:
Prepare the grill. Squeeze the lemon over the fish. Spread the garlic over thefish, season with salt and pepper. Sprinkle the olive oil over the fish. Whenthe grill is ready, cook the fish for three to four minutes on a side, dependingon thickness. For well done you want a temperature of 160 degrees on a meatthermometer.
The salsa can be served under, on top of or next to the Mahi, it tastes greatwhichever way you choose.
