Mark Bratton makes this innovative Hawaiian-style entree for students at Virginia Tech. The sweetness, salt and spice pair well with the firm fish. Extra salsa will keep, covered, in the refrigerator for 1 to 2 days and can be served with tortilla chips.
- For the Salsa
- 1 pineapple, peeled, cored and diced
- 1 red bell pepper, stemmed, seeded and diced
- 1 jalapeño chili pepper, seeded and diced
- 2 tablespoons (1 ounce) tequila
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon minced cilantro
- 1 lime (juice only; about 2 tablespoons)
- 1 clove garlic, minced
- 1 tablespoon chopped chives
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- Kosher salt
- For the fish
- Extra-virgin olive oil
- 8 (48 ounces) mahi-mahi fillets or other thick, firm-fleshed fish
- Kosher salt
- Freshly ground black pepper
For the salsa: In a medium bowl, combine all ingredients and mix well. Refrigerate at least 2 hours before serving to allow flavors to blend.
For the fish: Position an oven rack so that a broiler pan placed on it will be 4 inches from the heating element. Preheat the broiler.
Drizzle oil over the fillets, turning to coat both sides. Season with salt and pepper to taste. Broil until the fish is opaque and firm to the touch, about 6 minutes per side, depending on the thickness. Serve on plates withsalsa spooned over the top.
Adapted from executive chef Mark Bratton of Virginia Tech.
Tested by Leigh Lambert.
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