Mahi-Mahi

The mild flavor of mahimahi is a perfect match for this wonderfully balanced tamarind glaze. The famously tart fruit is sweetened with brown sugar and brought to life by soy sauce and lime juice.

An intense Mediterranean topping really brightens the flavor of this fish.

Mahimahi is on of Hawaii's most popular fish; firm-fleshed and mild-flavored, it can be cooked in almost any manner and cloaked in almost any sauce. I like the flavor of citrus with mahimahi, enhanced by some spicy peppercorns. Sweet bananas, a hint of coconut, and macadamia nuts add to the tropical flavors in this light dish.

In Indonesia, the term sambal encompasses a wide range of condiments and side dishes. Our version gets its sweet and spicy flavor from pineapple and chiles. Active time: 35 min Start to finish: 50 min

This recipe doubles or triples easily.

This tangy relish also goes well with chicken or pork.

With its sweet taste and firm flesh, mahimahi lends itself well to poaching. Halibut, swordfish and salmon would also be good prepared this way. Serve glasses of chilled Sémillon or Chardonnay to go with the main course.