February 15, 2003

Mahi Mahi with fresh pineapple salsa

This morning I ran some errands to get out of the house before the heavy snow started (never really had heavy snow today). I stopped by Whole Foods and picked up items for dinner tonight and tomorrow night.

This evening I made seared mahi mahi with a fresh homemade tomato, pineapple, and roasted Anaheim chili salsa and a dollop of fresh made guacamole with a side of baby spinach. I was very happy with the results of the mahi mahi as I had not made it or the fresh salsa since I left San Francisco.

The salsa is made with two seeded and diced tomatoes, two green onions chopped, about one cup of thinly sliced fresh pineapple, the juice of one lemon or lime, one and a half tablespoons of fresh roughly cut cilantro, and one roasted and skinned and seeded anaheim chili and salt to taste. Mix ingredients in a bowl and mix and blend with your hands, gently squeezing the ingredients to mix the juices.

To make the mahi mahi warm a pan on the stove an cut the mahi mahi into third pound pieces. Once the pan is warm add olive oil and heat it until until it lightly splatters when a drop of water is added (this should be long before the oil smokes). Add the fish to the pan to sear one side and spoon over a large spoon of the salsa over the fish. Cover the pan to help steam the fish. This should cook three to four minutes. Uncover the pan and brush off the salsa and turn the fish with tongs to the opposite side and spoon salsa over the previously seared side. Cover the pan and cook for two to three more minutes. Serve with more salsa spooned over top and a dollop of guacamole on the side.

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