Just over a week to the Ironman World Championship and only three weeks to go to the Xterra World Championship. Hawaii is the common theme for these races and for the recipes this week. Dive into some tropical flavors, which will fuel you up and put a smile on your face. All recipes make 4 servings.
Mahi Mahi with Beth’s Pineapple Salsa and Yam “Chips”
Ironman triathlete, Beth Walsh, contributes this yummy salsa recipe, which can be paired with any local fish (try Ono also) and simply prepared in this foil packet method.
20 ounces Mahi Mahi, or other fish, skin removed
1 lemon, cut into slices
½ bunch cilantro
2 large sweet potatoes or yams
½ fresh pineapple, finely diced
½ red pepper, finely diced
1 small avocado, finely diced
¼ cup finely chopped cilantro
2 tablespoons finely minced red onion
Juice and zest of one orange
Juice and zest of one lime
Olive oil, salt, pepper
1. Heat oven to 400 degrees. Prepare two baking sheets with non-stick cooking spray. Cut the yams into very thin coins (a mandolin may be used) and toss with a small amount of olive oil, salt and pepper. Lay the coins flat on the baking sheets. Bake at 400 degrees for 15 min per side. Or, may be quick cooked one pan at a time under high broil, 5 min per side.
2. Lay a large piece of foil on a cutting board. Place the ½ bunch of cilantro on the foil. Lay the fish on the foil and season with a small amount of olive oil, salt and pepper, and lay the slices of lemon on top. Fold the edges of foil to close the fish into a packet. Place on a baking sheet and bake at 400 degrees 20-30 min (depending on fish) or grill 10 min per side.
3. To make the salsa, combine all of the ingredients on the list, from pineapple down, in a bowl. Toss together with a small amount of salt. Serve over the fish.