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Fish Rangoon
Yield: 4 servings
1 cup pineapple chunks in juice,
1/4 c juice reserved pineapple juice
1 mango, diced
1 banana, sliced
1/2 garlic clove, minced
3/4 tsp salt
1 tsp olive oil
2 tsp curry powder
1/8 tsp ground allspice
ground red pepper
20 oz mahi mahi fillets, 4-5 oz fillets
2 Tbsp cilantro, finely chopped
Spray broiler or grill rack with nonstick cooking spray, place 5
inches from heat. Preheat broiler (or prepare grill according to
manufacturer's instructions).
In medium skillet, over low heat, cook pineapple chunks and juice,
mango, bananas, garlic and 1/2 teaspoon of the salt until warmed
through, 3 minutes. Set aside and keep warm. Place small skillet
over medium heat 30 seconds. Add oil, heat 30 seconds more.
Add curry powder and cook, stirring constantly, until fragrant, 1
minute. Stir in allspice, the remaining 1/4 teaspoon salt and the
red pepper, remove from heat. Spread mixture evenly over fillets.
Broil or grill 6-8 minutes, turning once, until fish flakes easily
with fork. Just before serving, stir cilantro into warmed fruit
mixture. Spoon 1/3 cup fruit mixture over each fillet.
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Fish Rangoon