Mahimahi with grilled peaches and buttermilk-mint dressing from For Cod and Country: Simple, Delicious, Sustainable Cooking by Barton Seaver

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Notes about this recipe

  • Laura on September 07, 2012

    Pg. 113. We enjoyed this very much. A very light summer meal and very easy to prep. The buttermilk dressing was very light, and provided a nice flavor to the arugula/red onion salad. We grilled on a gas grill. One quibble -- I think the cooktimes are way off. He directs the cook to grill those peaches on HIGH for 20 minutes with the grill top closed! I've grilled a lot of peaches and I knew that grilling them for that long would have turned them to total mush. Our peaches were perfectly done in about half that time, with the grill top closed only about half that time. We used halibut fillets in place of the mahimahi and our fillets were about 3/4-1 inch thick. We brushed them with a bit of olive oil and grilled them on high for about 8 minutes, 4 minutes per side, and they were perfectly done.

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