Eat the Rainbow

Even though I did not like 12 Years A Slave, I LOVE looking at Lupita Nyong’o and am proud of her Oscar win. In honor of her beauty and fashion sense, tonight I prepared a colorful dish – Mahi Mahi with Pineapple Salsa. Here’s the recipe:

Mahi Mahi fillets
Fresh Pineapple
Organic Tomatoes
Organic Orange Bell Pepper
Organic Red Onion
Fresh Cilantro
Fresh Ginger Root
Sea Salt
Shichimi Togarashi
Toasted Sesame Oil

Chop up equal parts pineapple, tomato (I used cherry), bell pepper and onion. Add cilantro and grated ginger to taste. Set salsa aside. Bring 1.5 tbs. of sesame oil to medium low heat in a saute pan. Sprinkle both sides of fillets with salt and shichimi togarashi to taste. (Shichimi Togarashi contains red pepper so use judiciously.) Brown the fillets approximately 3.5 minutes on each side until the inside of the fish is opaque. Top fillets with salsa and serve.