| Hibachi Mahi Mahi with a Broiled Pineapple – Papaya salsa Ingredients: (approx 4 person)
Mahi Mahi (Dolphin fish) 8 x 3 oz
Salt & pepper, to taste
Salsa
1 cup papaya, diced
1 cup pineapple broiled/diced
3 tbsp Maui onion
2 tbsp each red onion
1 tbsp each bell peppers, green, red, and yellow
2 tbsp tomato concasse (peeled and seed tomatoes diced)
3 tbsp cilantro (Chinese parsley)
2 small chili pepper, to taste
2 tbsp pineapple juice, lime juice, from 2 limes
Salt & pepper to taste
½ teaspoon sugar
Garnish
Potato, or sweet potato, julienne cut
Salt
Opal basil leaf, or other herb Method:
· Season fish with salt and pepper and broil on BBQ grill until cooked. Be careful not to overcook your fish.
· For salsa, dice the ingredients and mix all together. Peel pineapple and slice, broil on the BBQ on both sides; cool and dice.
· For garnish, peel and cut potatoes in a very fine julienne and deep fry until golden brown; season and salt.
Presentation:
· Arrange two pieces of fish in the center of a plate, and let the salsa run down from the middle of the fish onto the plate.
· Mountain the crisp fried potato julienne on top and finish with a basil leaf. | 
