Stone fruit is in full season and the star of the market fruit stands. In this summer recipe I toss them on the grill briefly before serving, caramelizing them just a bit. Doing this brings another layer of flavor and a toasty earthiness to the sweet and tangy fruit. If you would like to skip this step, simply slice the fruit and serve fresh and au naturale – both ways are delicious. This dish is an elegant and simple first course – just half the recipe for a smaller portion. The mahi mahi is a Hawaiian fish that is on the ‘safe fish’ list: it is low in mercury. Its firm texture makes it great for grilling and skewering. This dish is simple, colorful and scrumptiously low-calorie.
- 24 oz or 4 – 6oz mahi mahi fillets
- 4 – 6 bamboo skewers
- Juice of 1 lemon
- 2 tablespoons olive oil
- Big pinch of coarse sea salt and pepper
- 1 cup fresh peaches – sliced
- 1 cup fresh plums – sliced
- 6 big handfuls of baby spinach
- 12 small sugar or cherry tomatoes
- 1/2 of a small red onion – sliced thin
- ¼ cup cashew halves –
- juice of 1 lime
- 1/4 cup sweet rice wine vinegar
- 1/4 bunch fresh mint – chopped
- 1 1/2 tablespoons olive oil
- pinch of coarse sea salt
- Cube fish in 1 ½ pieces- about 5 piece per filet. In a bowl large enough to hold the mahi mahi, combine the juice of 1 lemon, olive oil, salt, and pepper. Toss fish and coat evenly. Let rest in marinade for 15 minutes.
- Place the dressing ingredients, except the olive oil, in the bottom of your salad bowl. Place all the salad ingredients on top of the dressing ingredients – set aside.
- Place on skewer so fish is next to each other but not crowded. Leave enough room at the end of the skewer to hold.
- Lightly spray or brush the grill with vegetable oil. Heat grill to medium high.
- With the hood down, grill fish on each side for about 4 minutes. Brush the fish with the leftover marinade once on each side during grilling.
- Place the sliced fruit on a grill pan or foil poked with holes. Grill on medium high for about 1 minute and then turn. You want to see a caramelization on the flesh. If you leave it too long the fruit will get mushy so be sure you heat is toward the high side of medium high.
- Toss salad with olive oil and place on serving dish with the skewered mahi mahi on top.