Mahi-Mahi

Serve this with jasmine or basmati rice on the side.

Gazpacho (a traditional chilled soup that originated in Spain) becomes a sauce for fish fillets.

Mahimahi has a large, moist, and pleasantly firm flake. Topping it with briny feta, herbs, and lemon slices evokes the warm shores of Greece.

Purchased tapenade gives rich, briny flavor to the fish and the couscous.

The Sicilian-style tomato sauce has tons of Mediterranean flavor, thanks to the orange peel, olives, and oregano.

In this simple, fresh-tasting dish, a crisp coconut coating keeps the fish moist and gives it real island flair. Chef Roxanne Russell grates and dries her own fresh coconut to get long, beautiful strands, but any grated dried coconut will do.

Less expensive than crab but just as good.

Tikinxic—Yucatán's ubiquitous grilled fish—gets a double wallop of flavor: first from a recado rojo (fire-red achiote marinade), then from a wrapping of banana leaves, which help keep the fish moist, prevent it from sticking to the grill, and add their own unique taste.

Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, ours entails grilling meaty mahimahi for a smoky char that contrasts deliciously with the fresh, clean Garnishes.

A lovely vinaigrette, enhanced with pan juices and the flavorful punch of a little tapenade, makes this simple broiled fish taste deep and complex.

The mild flavor of mahimahi is a perfect match for this wonderfully balanced tamarind glaze. The famously tart fruit is sweetened with brown sugar and brought to life by soy sauce and lime juice.

An intense Mediterranean topping really brightens the flavor of this fish.

Mahimahi is on of Hawaii's most popular fish; firm-fleshed and mild-flavored, it can be cooked in almost any manner and cloaked in almost any sauce. I like the flavor of citrus with mahimahi, enhanced by some spicy peppercorns. Sweet bananas, a hint of coconut, and macadamia nuts add to the tropical flavors in this light dish.

Low-fat and low-cal, this dish tastes lively and bright.