4 4- to 6-ounce pieces mahi mahi (or grouper, snapper or halibut)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 peaches, pitted and chopped
1 cucumber, seeded and chopped
1/2 red onion, chopped
1 jalapeño, seeded and finely chopped
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 lime, Juice of
Pinch of fine sea salt
Directions
Make the salsa: In a large bowl, combine the peaches, cucumber, red onion, jalapeno, mint, basil and lime juice and season with a pinch of salt. Cover and refrigerate until ready to serve.
Make the fish: Season the mahi mahi with salt and pepper. Heat the olive oil in a nonstick skillet over high heat. Sear the fish until opaque in the center, 3 to 4 minutes per side, depending on the thickness. Transfer the fish to a platter and top with some of the salsa. Serve any extra salsa on the side.
