Viognier and Grilled Mahi-Mahi with Pear-Ginger Salsa Recipe
How about something just slightly exotic for Mother’s Day this year? That’s our Napa Valley Viognier with its heady stone fruit, floral and spice aroma. And, this oh so easy to prepare entrée, with a slight Asian accent, offers a beautiful yin and yan of sweet and savory flavors as the perfect complement. Toss together a crisp, green salad with citrus vinaigrette, fire up the grill and a delicious lunch or dinner for Mom is ready in a matter of minutes.
2 pounds Mahi Mahi
1 tablespoon stir fry oil
Salt & white pepper to taste
2 firm Bartlett pears, diced
1 firm peach, diced
2 tablespoons lime juice
1 tablespoon ginger, peeled & grated
2 teaspoons red onion, minced
2 teaspoons mint, chopped
Prepare BBQ to medium-high heat. Wash fish, pat dry, and gently rub with oil. Sprinkle with
salt and white pepper. Set aside.
In a medium bowl, combine pears, peach, lime juice, ginger, onion, and mint. Season to
taste with salt. Set aside.
Grill fish until just cooked through, about 5 minutes on each side. Transfer fish to
plates. Spoon salsa over fish and serve immediately.