Grilled Mahi Mahi with Red Grape and Corn Salsa

Method

1. For the grape salsa: Combine the quartered grapes and the rest of the prepped salsa ingredients in a small bowl and toss to combine. Add the olive oil and mix to coat evenly. Chill for 30 minutes to combine the flavors.
2. For the grape coulis: Add the grapes to a blender and purée until smooth. Strain into a small mixing bowl, and add the crème fraîche, lime juice, honey, salt and cayenne. Mix to combine and chill for 30 minutes.
3. For the mahi mahi: Preheat a grill pan over medium-high to high heat. Combine the lime juice and canola oil in a shallow dish. Turn the mahi mahi in the marinade and let sit for 10 minutes; remove and pat dry. Sprinkle with a little salt and cayenne. Grill on the hot grill pan for 6 minutes per side for a 1-inch fillet, or until the fish is firm and opaque.
4. To serve: Spread a little dollop of grape coulis on each of 8 serving plates. Top with a piece of grilled mahi mahi and top with about 3 tablespoons of the red grape salsa. Garnish with a cilantro sprig and halved red grapes and serve.