This week, as temperatures soared up into the 70s (!!!) I decided to stop fighting it and embrace the warm.
I defrosted the mahi mahi filet I’ve had in the freezer, and grabbed the chunked fresh pineapple at the grocery store, and went to work finding a recipe to pair the two.
For the fish (I’m sure grilling mahi mahi is best, but it wasn’t an option for me, since I don’t own a grill, so oven-baked was the way to go):
- Preheat the oven to 400 degrees
- Coat a glass or ceramic baking dish with cooking spray.
- Arrange fish filets in the dish, and drizzle with about 1/4 cup liquid (I used a mixture of orange juice and lemon juice)
- Bake for 12-15 minutes, or until fish flakes easily
For the salsa, mix all ingredients together in a bowl:
- 1 cup diced pineapple
- 1/4 cup diced shallot
- 1 tbsp chopped jalapeno
- 1 1/2 tbsp lime juice
- Black pepper to taste
I also chopped some red cabbage, which I’ve been adoring lately, thinking the fresh, crisp crunch would add some Baja attitude to the fish taco.
I’m not usually much of a fish person, despite growing up in New England, and despite knowing how good it is for me. I usually stick with white fish, and I love recipes that toss the fish in with lots of other ingredients. Fish tacos are a great approach, as they really allow the fish to absorb the flavors of all the salsa ingredients.
I could eat these all summer — if it wasn’t March, actually. So enjoy a little taste of the beach, whatever the weather is in your neck of the woods.
MARISSA LANDRIGAN 