PAN-SEARED MAHI-MAHI WITH PINEAPPLE SALSA

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SERVES 4

TOTAL TIME: 45 minutes

We find it easiest to buy fresh pineapple that has already been peeled and cored, but you can also buy a whole pineapple and prep it yourself; you will need a little less than half of a medium pineapple. To make this dish spicier, add the chile seeds and/or use the entire jalapeño. You will need an ovensafe nonstick skillet for this recipe.

SALSA

1¼	cups peeled and cored fresh pineapple, cut into ¼-inch pieces
1	scallion, sliced thin
½	jalapeño chile, stemmed, seeded, and minced
4	teaspoons lime juice
1	tablespoon minced fresh cilantro
	Salt and pepper

FISH

1¼	teaspoons packed light brown sugar
¾	teaspoon ground coriander
½	teaspoon ground ginger
½	teaspoon garlic powder
½	teaspoon pepper
¼	teaspoon salt
¼	teaspoon ground allspice
4	(6- to 8-ounce) skin-on mahi-mahi fillets, 1 to 1½ inches thick
1	tablespoon vegetable oil

1. FOR THE SALSA: Combine all ingredients in bowl and season with salt and pepper to taste.

2. FOR THE FISH: Adjust oven rack to middle position and heat oven to 400 degrees. Combine brown sugar, coriander, ginger, garlic powder, pepper, salt, and allspice in bowl. Pat mahi-mahi dry with paper towels and sprinkle spice mixture evenly over flesh.

3. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Gently lay mahi-mahi, spice side down, in skillet and cook until browned, 2 to 3 minutes. Carefully flip fish, transfer skillet to oven, and cook until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 10 to 15 minutes. Serve with salsa.

VARIATION

PAN-SEARED STRIPED BASS WITH HONEYDEW AND RADISH SALSA

You can substitute cantaloupe for the honeydew melon. Sea bass is a nice substitution for the striped bass here.

For salsa, substitute 1¼ cups diced honeydew melon for pineapple, 3 chopped radishes for jalapeño, and 4 teaspoons lemon juice for lime juice. Substitute 4 (6- to 8-ounce) striped bass fillets for mahi-mahi and omit allspice.