Grilled Mahi Mahi with Walnut Peach Relish

To prepare spice blend, place coriander seeds, fennel seeds and red chili flakes in a small dry skillet over medium-low heat. Cook for 4 to 5 minutes until lightly browned and fragrant, stirring frequently. Remove from heat and let cool. Transfer to a spice or coffee grinder and grind into a fine powder; set aside.

To prepare relish, heat grill to medium-high. Toss peaches in medium bowl with oil and place cut side down on grill. Cook for 3 to 4 minutes or until nicely grill marked and lightly charred. Turn and grill for 1 to 2 minutes more. Remove from heat and let stand until cool enough to handle.

Dice into ½ -inch pieces and transfer to a medium bowl. Add walnuts, fennel, red onion, basil, olive oil, red wine vinegar, kosher salt and ¼ tsp of the coriander spice blend. Gently stir to combine, then cover and set aside at room temperature.

Brush both sides of the mahi mahi fillets with 2 Tbsp of oil, then evenly sprinkle both sides with about 2 tsp of the remaining spice blend. Use all of the spice blend if you prefer a spicier flavor.

Place fish on hot grill and cook for 4 to 5 minutes. Turn and cook for an additional 3 to 4 minutes or until firm to the touch and fish flakes easily.

Transfer to a serving platter and serve with Walnut Peach Relish.