I had a request for a Mahi Mahi recipe and this one is a good one to start with. All the ingredients are fresh and it can be done in less than an hour. It can be a during the week dinner or company fare….the choice is yours.

• 2 garlic cloves, finely chopped
•  2/3 cup shallots, cut in half lengthwise and thinly sliced
•  3 tbsp. olive oil
•  1 fresh serrano chile, minced and including the seeds
•  3/4 fresh pineapple, peeled, cored and cut into 1/2 inch cubes (about 4 cups)
•  1 tbsp. fish sauce
•  1 tsp. sugar
•  pinch of salt
•  1/3 cup fresh cilantro
•  6 (1 1/2 inch thick) mahimahi fillets with skin

In a large skillet, cook the garlic and shallots in 2 tbsp. oil, stirring constantly for 4-5 minutes. Do not burn the garlic. Add the chile and pineapple and saute over a moderately high heat until the pineapple is softened (about 5 minutes). Add the fish sauce, sugar and salt and saute a further 30 seconds. Cool to room temperature and, if using immediately, add the cilantro. If not, make ahead and keep in the fridge adding the cilantro at the end, just before serving. No more than 4 hours ahead of dining.

If grilling outdoors, preheat grill on high, covered for 10 minutes, then reduce the heat to medium. Brush the fish all over with the remaining oil and grill, skin side down until the skin is crisp (4 minutes). Turn the fish over and cook a further 5 minutes.

Remove, plate and serve with the pineapple mixture spooned over the top.

Add a lemon flavoured rice (using fresh lemons) or a Limoncello risotto and a green salad. Yummy!

Oh, did I forget? A glass of perfectly chilled white wine would be a great addition.