love grilled fish, especially with a spicy fruit salsa. These flavors bring back memories of relaxing summer evenings and casual outdoor entertaining. I chose Mahi-Mahi because I like the way the sweet delicate meat combines with the salsa. It is an unbeatable taste combination. You can use other white-fleshed fish such as grouper, perch, halibut or swordfish. They will work well. The important thing is to work with the freshest fish possible.

Makes 4 servings

Ingredients:

Peach Salsa:

3 peaches, pits removed and cut into one-half inch pieces
1 jalapeño pepper, seed pod and veins removed and finely chopped (if you enjoy more of a bite, use a hotter pepper, like a habañero)
1 small red onion, finely diced
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and finely minced
1/4 cup fresh cilantro leaves, finely chopped
juice and zest of 1 lime

Mahi-mahi:

1 pound mahi-mahi
1 lemon
2 cloves garlic, chopped
salt and freshly ground pepper
2 tablespoons olive oil

Preparation:

Prepare the salsa. This can be done a few hours ahead to let the flavors blend and mature. Thoroughly mix all ingredients, chill.

Mahi-mahi:

Prepare the grill. Squeeze the lemon over the fish. Spread the garlic over the fish, season with salt and pepper. Sprinkle the olive oil over the fish. When the grill is ready, cook the fish for three to four minutes on a side, depending on thickness. For well done you want a temperature of 160 degrees on a meat thermometer.

The salsa can be served under, on top of or next to the Mahi, it tastes great whichever way you choose.