Tropical Mahi Mahi

Wait-can you hear that? No? Close your eyes and listen carefully: A warm breeze gently rustles the palm trees and drifts over your tan skin. Sparkling blue waves crash into stark white sand; in the distance you hear hula music and laughter.

Aloha! You've arrived…

Ok, so maybe you can't hop a plane to Hawaii today, but you can take a vacation from the beef stew and pasta you've been eating all winter. This Mahi Mahi recipe is a step in the right direction. To guarantee the freshest fish, try Wulf's Fish Market in Brookline.

4 Mahi Mahi Steaks-each 3/4 inch thick

1/3 C. Orange Juice, preferably fresh

3 T. Lime Juice (About 2 Limes)

2 T. Honey

1/4 t. Salt2 Cloves Garlic, crushed

Method:
1. In a large zip lock bag or non-reactive dish (glass works best) combine all of the ingredients and add the fish. Marinate in the refrigerator for 1 hour. You can leave the fish in the marinade a bit longer, but don't go past 5 hours.

2. Set oven to broil. Spray a broiler pan rack with nonstick cooking spray. Reserving the marinade, remove fish from bag and place it on the rack. Broil for 12-15 minutes turning and brushing with marinade after 5 minutes. Cook until fish is flaky. Serve with Pineapple Salsa.

Serves 4.

Pineapple Salsa

2 C. Fresh Pineapple (Last week Haymarket had them for $1 each!)

1/2 C. Red Bell Pepper

1/2 C. Green Bell Pepper

1/2 C. Red Onion

3 T. Fresh Cilantro, Chopped

1 T. Rice Wine Vinegar

1/4 C. Scallions (Green Onions)

1/8 t. Crushed Red Pepper Flakes

Salt and pepper to taste

Method
Coarsely chop all ingredients and combine in a bowl. (Non-reactive-remember, glass works best!) Refrigerate until cold.

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As seen on Bostonist.com. Photo from Wikimedia Commons.