• 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.

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