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Fish Rangoon

  • 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 tsps curry powder
  • 1/8 tsp ground allspice
  • ground red pepper
  • 20 ounces mahi mahi fillets, 4-5 oz fillets
  • 2 Tbsp cilantro, finely chopped

Yield: 4 servings. 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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