The only thing I knew for certain this morning when I took the mahi mahi out of the freezer was that dinner was going to include pineapple.

Mahi mahi and pineapple are a natural combination.  I’ve had it served a score of different ways in my travels to Hawai’i – from macadamia and/or coconut encrusted to slathered in citrus or bananas.  My favorite is always a sweet and spicy pineapple.  Tonight’s dinner was sweet and spicy!

Spicy Pineapple Mahi Mahi

• 2 garlic cloves, minced
• 3 shallots, minced
• 1/2 tsp sambal oeleck
• 1 can pineapple chunks
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/4 cup chopped cilantro
• mahi mahi fillets

Saute garlic and shallots until softened, 3 to 5 minutes. Add pineapple and continue to sauté until pineapple is softened, 4 to 5 minutes. Add fish sauce, sugar, and sambal oeleck. Stir in cilantro.

Place fish in broiler-proof pan.  Drizzle with soy sauce and sprinkle with garlic, salt, and pepper.  Broil about 5 minutes or until cooked.

Top with pineapple.

The rice was fun…

I added pineapple juice and a bit of soy sauce to the water when cooking it and put it on the stove for its 45 minutes.  40 minutes into the cooking, I was getting ready to put the fish in the oven and noticed that the %$#@& burner had gone out and the rice was sitting on the stove in lukewarm water!  Grrrrrrr.

So…  I turned off the broiler, turned the heat on under the rice, RE-set the timer, and stomped out of the kitchen.  30 minutes later, I took up where I had left off…

The broccoli (which ended up being a bit overcooked – oh well) was steamed in water, soy sauce, and sprinkled with sesame seeds.  I figured I’d just keep with the theme.

So it was a little late, but all-in-all was really good.

I highly recommend the pineapple on anything!