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Mahi Mahi with Nectarine Salsa

 Mahi Mahi with Nectarine Salsa
A ripe nectarine inspired me to put together a fruity salsa to serve with fish fillets. I received six thumbs up from our three children for this easy, nutritious main dish. —Michelle Augustine, Cincinnati, OH
2 ServingsPrep/Total Time: 25 min.


  • 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.
Nutritional Facts: 1 fillet with 1/2 cup salsa equals 247 calories,

2 of 2

Mahi Mahi with Nectarine Salsa (continued)

Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.