Southern California - Recipes from Historic California - page 254

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Tropical Mahi Mahi

Place the mahi fillet in a shallow pan and set aside. In
a small bowl, whisk together the 4 liquid ingredients,
then add the 4 dry ingredients, and whisk until thor-
oughly mixed. Add salt and pepper to taste. Pour the
mixture over the mahi fillet and place in the refrigera-
tor for 10-20 minutes.

8 ounces mahi mahi

1 ounce olive oil

1 ounce pineapple juice

1 ounce soy sauce

¼ ounce sake

½ teaspoon brown sugar

To make the salsa, dissolve the brown sugar in the
vinegar and soy sauce. Add the remaining salsa ingre-
dients and set aside.

¼ ounce garlic, minced

½ ounce lemon grass, minced

¼ ounce ginger root, grated

Salt and pepper, to taste

Sauté the mahi fillet over medium heat for approxi-
mately 10 minutes, or to the desired temperature.

FRUIT SALSA

1 teaspoon brown sugar

½ ounce rice wine vinegar

Place the fish on a serving platter and garnish attrac-
tively with the fruit salsa.

1 ounce soy sauce

½ ounce pineapple, diced

. YIELD ,
Serves 1

¼ ounce bell pepper, diced

¼ ounce ginger, grated

¼ ounce red onion, diced

1 teaspoon cilantro, chopped