October 25, 2016
3 Tbsp Peach Balsamic Vinegar
3 Tbsp Basil Genovese Olive Oil
1 Tbsp Mediterranean Rub
4 Mahi Mahi Fillets
Lime Fresco Sea Salt
fresh ground pepper
2 avocados, quartered
2 peaches, quartered
1/4 cup Series 4 Balsamic Vinegar
1 tsp lime juice
1 tsp Lime Fresco Sea Salt
1/4 cup cilantro, minced
Whisk together the vinegar, olive oil, rub, and salt in a small shallow baking dish. Add the Mahi Mahi and turn to coat.
Marinate in the refrigerator for 1 hour, turning once.
Preheat grill to 350 degrees.
Remove fish from marinade and season with salt and pepper to taste.
Grill the fillets for 3 to 4 minutes on each side or to desired doneness.
In the mean time, grill avocados and peaches for 2 minutes per side. Dice and put into a large bowl.
Add vinegar, lime juice, salt, and cilantro. Mix well.
Garnish Mahi Mahi with Peach Salsa and enjoy!
summer peach white balsamic vingar
basil genovese olive oil
lime fresco sea salt
series 4 white balsamic vinegar