Mahi Mahi with Peach-Cucumber Salsa
- 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
- 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.
