Serves 4
Ingredients for Roasted Pineapple-Cascabel Chile Sauce
1 medium whole pineapple,
1/2 cup fresh pineapple juice
1/3 cup apple cider vinegar
1 teaspoon ground cloves
1 teaspoon ground allspice
2 teaspoons ancho chile powder
8 cascabel chiles, stems removed and soaked in hot water for 30 minutes until soft
2 teaspoons honey
Salt and freshly ground black pepper
Method for Roasted Pineapple-Cascabel Chile Sauce
Preheat broiler. Cut off the leaves and about a 1/2 inch of the top and bottom of the fruit.
Do not peel the pineapple.
Place the pineapple on its side on a baking sheet and place under the broiler.
Broil the pineapple until it is blackened on all sides, about 4 to 5 minutes per side.
Remove to a cutting board and let cool slightly.
When cool enough to handle, cut off the pineapple skin by slicing down from top
to bottom along each row of eyes (as revealed by your first cut).
Your knife should be behind the eyes at approximately a 45-degree angle.
Don't try to cut off too much of the peel at once or you will take a lot of good fruit with it.
Coarsely chop the pineapple and set aside.
Combine the pineapple juice, cider vinegar, cloves, allspice, ancho powder and cascabel
chiles in a large non-reactive saucepan over high heat and bring to a boil.
Add the fresh pineapple and cook until the pineapple is very soft and starts to break down.
Transfer mixture to a food processor and process until smooth.
Strain through a strainer into a saucepan and return to the stove over medium heat.
Whisk in the honey and season with salt and pepper and cook for 5 minutes.
Ingredients for Pineapple-Green Onion Relish
1/2 fresh pineapple, peeled, cored and cut into small dice
1 tablespoon olive oil
Salt and freshly ground black pepper
3 green onion, thinly sliced (white and green part)
2 tablespoons chopped cilantro
Juice of 1 lime
Method for Pineapple-Green Onion Relish
Preheat oven to 400 degrees F.
Place pineapple in a medium ovenproof saut� pan, add pineapple,
season with salt and pepper and toss to combine.
Roast in the oven until golden brown, stirring occasionally, about 10 to 12 minutes.
Transfer pineapple to a bowl, add the green onion, cilantro and lime juice.
Serve at room temperature.
Ingredients
Four 8-ounce Mahi Mahi fillets
2 tablespoons olive oil
Salt and freshly ground black pepper
Method
Preheat oven to 400 degrees F.
Heat oil in a large nonstick saut� pan over high heat.
Season fillets on both side with salt and pepper and place in the pan.
Cook until golden brown, 2 to 3 minutes.
Flip over, transfer pan to the oven and continue cooking until the fish is just cooked through,
4 to 5 minutes longer.
Ladle some of the pineapple-cascabel chile sauce onto a large dinner plate. Top with a Mahi fillet and spoon some of the pineapple-green onion salsa on top.