Mahi-Mahi

In Indonesia, the term sambal encompasses a wide range of condiments and side dishes. Our version gets its sweet and spicy flavor from pineapple and chiles. Active time: 35 min Start to finish: 50 min

Jamaican jerk seasoning — a blend of chiles, thyme, garlic, onion, and spices — gives the grilled fish a reddish-brown finish. It's a supermarket staple now; look for it in the spice aisle. Serve with: Rice salad and grilled squash.

Ceviche de Dorado con Chile Jalapeño y Coco The fish is marinated in fresh lime juice (and therefore partly "cooked").

This tangy relish also goes well with chicken or pork.

With its sweet taste and firm flesh, mahimahi lends itself well to poaching. Halibut, swordfish and salmon would also be good prepared this way. Serve glasses of chilled Sémillon or Chardonnay to go with the main course.

An exotic and light main course. The vinaigrette would work just as well with red snapper.

Start marinating the fish at least four hours ahead so that the spice flavor comes through.

This recipe doubles or triples easily.

Spring (as in asparagus, white beans, and tons of herb and lemons) in a skillet—with tender swordfish to make it a satisfying meal.

A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.