Grilled Mahi with Grilled California Avocado Peach Salsa

1. Turn the grill to high heat. Lightly oil the grates.
2. Place the fillets on a baking sheet or cutting board. Lightly spray both sides with olive oil spray.
3. In a bowl, stir together the paprika, chili powder, cumin, thyme, salt, garlic powder and olive oil until a paste forms.
4. Rub the spice paste all over the mahi mahi fillets.
5. Place the fillets on the oiled grill. Cook for 2 minutes, then flip and cook until the fish is just cooked through, 1 to 2 more minutes.

California Avocado Salsa Instructions:

1. Preheat the grill to medium heat. Lightly oil the grates.
2. Cut each avocado half into 6 slices and cut the peach into 8 slices. Arrange on a cutting board or baking sheet. Lightly coat both sides of the avocado and peach slices with olive oil cooking spray and drizzle a little of the lime juice over the avocado.
3. Place the avocado and peach slices on the grill. Cook just until grill marks appear, about 2 minutes per side. Remove from the grill.
4. Once the fruit is cool enough to handle, roughly chop and transfer to a bowl. Gently mix with the remaining lime juice, jalapeno pepper, salt and cilantro.

Serving Suggestion: For a heartier meal, consider serving this dish alongside a plate of brown rice.

Beverage Pairing: Enjoy this dish with a chilled glass of white wine like Sauvignon Blanc.