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."
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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
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