Mahi Mahi Grilled With Peach and Pink Grapefruit Relish
1/3 cup rice vinegar
2 tablespoons brown sugar
1/2 cup finely chopped red onion
2 1/2 cups chopped peeled ripe peaches (about 11/2 pounds)
1 1/2 cups pink grapefruit sections (about 2 large grapefruit)
1/2 cup small mint leaves
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 pounds Mahi Mahi (about 1 inch thick)
Place vinegar and sugar in a small saucepan; bring to a boil. Remove from heat. Place onion in a large bowl. Pour vinegar mixture over onion, tossing to coat; cool. Add peaches, grapefruit, mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper to onion; toss gently.
Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Yield: 6 servings (serving size: 1 fillet and about 2/3 cup relish).