After we fell in love with Fredericksburg Farms Peach Pecan Amaretto Preserves, it was a no-brainer to try their other peach products. Peach salsa was our next pick because we never pass up a chance to try a new salsa. Before using it in a recipe, it had to pass our “salsa on a plain tortilla chip” test and this peach salsa passed with flying colors. Peaches and brown sugar provide a sweet complement to the usual salsa mix of tomatoes, onions, garlic, jalapeno peppers, cilantro and spices. In a word, yummy! I could hardly wait to cook with it, so I quickly started looking for a recipe.
We’ve been trying to cut back on carbs (except for dessert, naturally) at our house, so I turned to my Six Ingredients or Less Low-Carb Cooking cookbook. Bingo – a jerk-seasoned mahi mahi which suggested a fruit salsa accompaniment! I halved the recipe below.
Jamaican Jerk Mahi Mahi
4 mahi mahi filets or steaks
2 tablespoons jerk seasoning (or to taste – this is a very spicy seasoning)
1 tablespoon olive oil
8 tablespoons Fredericksburg Peach Salsa
Brush the fish with olive oil and rub with jerk seasoning. The fish may be grilled or sautéed in a nonstick pan. Cook on one side 3 or 4 minutes, then turn over and cook until opaque in the center, about another 3 or 4 minutes. Be careful not to overcook. Remove fish from the heat, place on a plate, and garnish with salsa.
We introduced you to Fredericksburg Farms several weeks ago. Located in the Texas Hill country, the company started as a plant farm, but has expanded into a gourmet food producer with dozens of sauces, condiments, and rubs. Check out their website for tasty seasoning and garnish options for your kitchen!