Grilled Mahi Mahi with Walnut and Peach Relish

Grilled Mahi Mahi with Walnut and Peach Relish
Submitted by California Walnuts

Yield: 6 servings

Ingredients

4 tsp. coriander seeds
1 tsp. fennel seeds
1 tsp. red chili flakes, or crushed red pepper flakes*
3 peaches, fresh, firm but ripe, cut in half, pitted
4 Tbsp. canola oil (to be divided)
1 1/2 tsp. kosher salt, or to taste (do be divided into 3)
3/4 cup walnuts, toasted, chopped
1 fennel bulb, small, trimmed and thinly sliced (about 1 1/2 cups sliced)
1/4 cup red onion, finely diced
3 Tbsp. basil, thinly sliced
3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
6 mahi mahi fillets, 5–6 ounces each*, skinless (US troll & Ecuador Mahi Mahi are sustainable choices)

Note: If mahi mahi is not available, substitute swordfish, halibut, or ther firm white fish.

Procedure: 

• For Walnut & Peach Relish: Place the coriander seeds, fennel seeds and red chili flakes in a small dry skillet over medium heat. Stir and toss often for 4 to 5 minutes, until darkened slightly. (Note: Red pepper flakes give off a pungent aroma when toasted in a skillet, so take care not to inhale the fumes while the spice mixture is hot.)
• Remove from heat and transfer the mixture to a spice or coffee grinder. Grind into a fine powder and set aside.
• Heat an outdoor grill to medium-high.
• In a bowl, toss the peaches in 2 tablespoons canola oil and 1/2 teaspoon kosher salt.
• Place peaches on a hot grill, cut side down.
• Grill for 3 to 4 minutes, until browned, or even a little charred. Turn and grill for 1 to 2 minutes longer. Remove from heat and let stand a few minutes, until cool enough to handle.
• Dice into 1/2-inch pieces and transfer to a large bowl.
• Add the walnuts, fennel, red onion, basil, olive oil, red wine vinegar, 1/2 teaspoon kosher salt and 1/2 teaspoon of the ground coriander spice blend.
• Gently stir to combine. Cover and set aside at room temperature.
• Brush top and bottom of each mahi mahi fillet with the remaining 2 tablespoons of canola oil.
• Then evenly sprinkle both sides with the remaining 1/2 teaspoon of kosher salt and about 2 teaspoons of the remaining ground coriander spice blend. (The more blend you use, the spicier the fish will be.)

• For Grilled Mahi Mahi: With your fire still at a medium-high heat, place each fillet on the grill and cook for 4 to 5 minutes. Turn and cook for an additional 3 to 4 minutes. Fillets are fully cooked when they are well browned and firm to the touch, and the fish flakes easily. If you aren’t sure, use a small knife to cut into the middle of one of the fillets.
• Arrange grilled mahi mahi on a serving platter and top with walnut and peach relish.
• Serve immediately, passing any remaining relish at the table.