Recipe by EatCaliforniaFruit.com
"Fresh California nectarines and mint come together in a colorful and zesty salsa to top a perfectly grilled white fish fillet or steak."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
4 (6 ounce)
halibut, swordfish or mahi mahi fillets or steaks
minced fresh garlic
Nectarine Mint Salsa:
fresh California nectarine, pitted and diced
finely chopped red bell pepper
sliced green onions
fresh lime juice
chopped fresh mint
finely chopped small seeded jalapeno pepper
This recipe is devine! I substituted mangos for the nectarines, due to the lack of flavor in the nectarines that I bought. My husband and I both loved the result and thought it was beyond restaurant quality. I would highly recommend!
I made this with Cod and loved it.
Yummy!!! What a great summer fish recipe. I used cod; for the salsa, I left out the mint and jalapeno (I had neither, plus I didn't think I would miss the mint) and it was still super tasty. So glad I tried this recipe; I will definitely make it again.
The nectarines HAVE to be ripe & in season, otherwise the whole thing is unspectacular. I've made this with salmon, halibut, tilapia, & cod. All very yummy.
The salsa is so good, it could be eaten on lettuce as a salad.
This recipe was great! Easy to do, and looks and tastes gourmet! I used mangos instead of nectarines because I prefer their texture. It was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Fish with Nectarine Mint Salsa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 115
Get quick & easy recipes for your busiest days.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!