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Prep time: 20 minutes, Serves 4 4 7- to 8-ounce mahimahi fillets (each about 3/4 inch thick) Tropical Fruit Salsa 1/2 cup mango chunks 1/2 cup pineapple chunks 1/2 papaya chunks 2 sliced kiwi 1/4 cup diced sweet red pepper 1/4 cup diced Maui onion 2 Tbsp. minced cilantro 1 chile pepper, seeded and veined, finely chopped 1 Tbsp. soy sauce 2 tsp. minced fresh ginger 1 tsp. minced garlic 2 Tbsp. canola oil Prepare salsa. Combine all ingredients in a bowl. Mix gently and let stand for an hour in a refrigerator. Prepare barbecue (medium-high heat). Brush fish lightly with macadamia nut oil. Sprinkle with salt and pepper. Grill until fish is just cooked through, about 3 minutes per side. Transfer fish to plates, cover with salsa, and serve. ©2002 Henry's Market Markets, Inc. |
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