Mahi Mahi with Zesty Peach Salsa

Mmmm...mm! This is a tasty combination. I used crushed red pepper in the salsa instead of jalapenos and I used a lot to give it a good kick....but you can use as much or as little as you like. :) The recipe for the salsa originally called for 1 tablespoon of minced fresh cilantro, but I left that out.
I think this would be a great salsa for many kinds of fish, and also for chicken.

Mahi Mahi with Zesty Peach Salsa

MARINADE:
1/3 C. orange juice
2 Tbsp canola oil
2 Tbsp lime juice
1 Tbsp brown sugar
2 tsp grated lime peel
1 garlic clove, minced
1/2 tsp salt
4 (6 once) mahi mahi filets

SALSA:
2 C. chopped fresh or frozen peaches
1/4 C. chopped sweet red pepper
1/4 C. chopped onion
1 jalapeno pepper, seeded and chopped (or crushed red peppers to taste)
2 Tbsp orange juice
2 tsp lime juice
1/4 tsp salt

In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving.
If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa.

Slightly adapted from Allrecipes.com