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Wednesday, March 8, 2006

Mahi-Mahi With Pineapple Tequila Salsa

8 servings

Executive chef 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

1 ounce (2 tablespoons) tequila

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon minced cilantro

Juice of 1 lime (about 2 tablespoons)

1 clove garlic, minced


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