Mahi Mahi with Nectarine Salsa

mahi mahi with salsa


  • 1 medium nectarine, peeled and chopped
  • 1/4 cup chopped onion
  • 2 tablespoons chopped cucumber
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons chopped seeded jalapeno pepper
  • 2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Louisiana-style hot sauce
  • 2 mahi mahi fillets (6 ounces each)
  • 1 tablespoon olive oil
  • Dash salt


  • For salsa, in a small bowl, combine the first nine ingredients. Cover and refrigerate until serving.
  • Drizzle fillets with oil; sprinkle with salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque. Serve with salsa. Yield: 2 servings.

City Fish Note: 

For a super quick meal, try substituting our jarred Mango Salsa for the Nectarine Salsa.

Nutrition Facts:

1 fillet with 1/2 cup salsa equals 247 calories, 8 g fat (1 g saturated fat), 124 mg cholesterol, 520 mg sodium, 10 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1/2 fruit.

Mahi Mahi with Nectarine Salsa published in Country Woman June/July 2009, p44

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