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Grilled Mahi Mahi with Peach Vidalia Agrodolce

It's grilling season–and peach season! What a dreamy pairing. Try this grilled mahi mahi recipe, topped with a sweet and sour agrodolce that's sure to be your new favorite condiment. If you don't have a grill (or just don't feel like firing it up) this recipe is easy translate to the stovetop: sear your fish instead. 



  • 1 large Vidalia onion
  • 2 bay leaves
  • 1/4 tsp fennel seed
  • 1 whole clove
  • 1 star anise
  • 1 Tbsp apple cider vinegar
  • 1 1/2 tsp brown sugar
  • 1 peach
  • 2 Mahi mahi filets (12–16 oz total)
  • Olive oil
  • Salt & pepper



  • Thinly slice onion and chop peach
  • Heat 2 tsp olive oil in saucepan over med, add onion and cook 5 min
  • Add bay leaves, fennel seed, clove, star anise, vinegar, sugar, and peach
  • Cook, covered, 10 min or until onions are very soft
  • Remove bay leaves, clove, and star anise; discard


  • Turn the grill on medium heat
  • Season fish filets with salt and pepper
  • Place fish on grill and cook 5 min per side, or to desired doneness (should reach at least 137°F)


  • Place fish filets onto plates and top with agrodolce
  • Serve with your favorite side dish and enjoy!


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