Pan Roasted Mahi Mahi with Roasted Pineapple-Cascabel Chile Sauce and Caramelized Pineapple-Green Onion Salsa

Ingredients:

For the Pineapple-Cascabel Sauce:
1 medium whole pineapple
1/2 cup fresh pineapple juice
1/3 cup apple cider vinegar
1 tsp ground cloves
1 tsp ground allspice
2 tsp ancho chile powder
8 cascabel chiles, stems revoced and soaked in hot water for 30 minutes until soft
2 tsp honey
Salt and freshly ground black pepper

For the Relish:
1/2 fresh pineapple, peeled, cored and cut into small dice
1 Tbsp olive oil
Salt and freshly ground black pepper
3 green onions, thinly sliced (white and green parts)
2 Tbsp chopped cilantro
Juice of 1 lime

For the Mahi Mahi:
4 8-oz Mahi Mahi fillets
2 Tbsp olive oil
Salt and freshly ground black pepper

Instructions:

Method for Roasted Pineapple-Cascabel Chile Sauce:

Preheat broiler. Cut off the leaves and about a 1/2 inch of the top and bottom of the fruit. Do not peel the pineapple.

Place the pineapple on its side on a baking sheet and place under the broiler. Broil the pineapple until it is blackened on all sides, about 4 to 5 minutes per side. Remove to a cutting board and let cool slightly.

When cool enough to handle, cut off the pineapple skin by slicing down from top to bottom along each row of eyes (as revealed by your first cut). Your knife should be behind the eyes at approximately a 45-degree angle. Don’t try to cut off too much of the peel at once or you will take a lot of good fruit with it. Coarsely chop the pineapple and set aside.

Combine the pineapple juice, cider vinegar, cloves, allspice, ancho powder and cascabel chiles in a large non-reactive saucepan over high heat and bring to a boil. Add the fresh pineapple and cook until the pineapple is very soft and starts to break down.

Transfer mixture to a food processor and process until smooth. Strain through a strainer into a saucepan and return to the stove over medium heat. Whisk in the honey and season with salt and pepper and cook for 5 minutes.

Preheat oven to 400 degrees F.

Place pineapple in a medium ovenproof sauté pan, add pineapple, season with salt and pepper and toss to combine. Roast in the oven until golden brown, stirring occasionally, about 10 to 12 minutes.

Transfer pineapple to a bowl, add the green onion, cilantro and lime juice. Serve at room temperature.

PAN ROASTED MAHI MAHI:
Preheat oven to 400 degrees F.

Heat oil in a large nonstick sauté pan over high heat. Season fillets on both side with salt and pepper and place in the pan. Cook until golden brown, 2 to 3 minutes. Flip over, transfer pan to the oven and continue cooking until the fish is just cooked through, 4 to 5 minutes longer.

Ladle some of the pineapple-cascabel chile sauce onto a large dinner plate. Top with a Mahi fillet and spoon some of the pineapple-green onion salsa on top.

Serves 4 to 6.

Recipe by Bobby Flay.