Mahi-Mahi with Peach Salsa


Makes 4 servings

Ingredients:

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 blend and mature. Thoroughly mix all ingredients, chill.

Mahi-mahi:

Prepare the grill. Squeeze the lemon over the fish. Spread the garlic
over the fish, season with salt and pepper. Sprinkle the olive oil
over the fish. When the grill is ready, cook the fish for three to
four minutes on a side, depending on thickness. For well done you want
a temperature of 160 degrees on a meat thermometer.

The salsa can be served under, on top of or next to the Mahi, it
tastes great whichever way you choose.