Recipes: Grilled Mahi Mahi W/ Peach-Pepper Salsa & Quinoa/Couscous Tomato Salad

Submitted by Chef Raouti with Annie Penn Hospital Cooking Class. Details for free event below recipes.

Grilled Mahi Mahi With Peach and Pepper Salsa

Salsa Fish

1# Yellow Peaches Coarsely Chopped 2T Lemon Juice
1/3 Cup Sliced Green Onions 4T Olive Oil
1/3 Cup Chopped Fresh Arugula 1t. Papprika
!/4 Cup Fresh Lemon Juice 1 Garlic Clove Chopped
1 Cup Chopped Red Peppers 4 ( 6oz ) Mahi mahi Steaks
1 Jalapeno Pepper Chopped 1T Salt & Pepper
2T Fresh Oregano Chopped
1 Garlic Glove Chopped
Olive Oil & Salt & Pepper To taste.
1 Combine the first nine ingredients and toss genthly.Let stand for 30 min. before serving.
2. Prepare the grill to a medium –High heat.
3. To prepare the fish, combine lemon juice ,olive oil,paprika,garlic and marinate the fish for 15 min.
4. Remove the fish from the marinade and discard it.Sprinkle the fish with salt & Pepper.Oil the grill and place the fish on the grill.Cook each side for 3 min until it reaches the temp of 155 deg.
5. Serve Fish with Salsa.

Garden Quinoa & Couscous Tomato Salad By Chef Raouti

2 Cups of water.
1 Cup uncooked Quinoa & Couscous Blend.
½ cup of chopped Tomato
½ cup Chopped Mint and Parsley
½ cup of Chopped Peeled Cucumbers
¼ Lemon Juice
¼ Cup of green onions Chopped.
2T Olive Oil
½ t Salt
¼ t Pepper.


1.Combine Water and quinoa couscous blend in a medium sauce pan bring to a boil.
2.Reduce heat and simmer for 30 min.
Remove from heat and fluff with fork and cool.

3.Stir in diced tomatoes

Free Cooking Class

Thursday, August 7, 5:30 p.m.

Annie Penn Hospital Courtyard - outside cafeteria

618 S. Main Street, Reidsville, NC 27320

To register, call 832-8000 and ask for Health Connect
or visit

Seating is limited.

If you wish to order take-out, dinners will be available for $10 each. Call 951-4663.
Proceeds will go to a local food bank.


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