Recipe

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• 4 (8-oz) mahi mahi fillets
• 2 tbsp canola oil
• salt and freshly ground black pepper
• citrus vinaigrette , recipe follows
• 8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried
• red cabbage slaw , recipe follows
• tomato and avocado salsa , recipe follows
• pineapple hot sauce, store bought or recipe follows, for drizzling
• 3/4 cup orange juice
• 1/4 cup lime juice
• 1 cup fresh basil leaves, chopped
• 1 cup fresh cilantro leaves
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 heaping tbsp honey
• 1/2 cup canola oil
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 2 tbsp canola oil
• 1/4 head red cabbage, finely shredded
• 1 large carrot , cut into fine julienne
• 1/4 cup chopped cilantro leaves
• salt and pepper
• 4 plum tomatoes, chopped
• 2 ripe hass avocados, peeled, pitted and diced
• 1/2 small red onion, finely chopped
• 1 serrano chile, finely diced
• 1 to 2 limes, juiced
• 2 tbsp canola oil
• 1 to 2 tsp honey
• 3 tbsp chopped cilantro leaves
• salt and freshly ground black pepper
• 1 ripe pineapple
• 2 tbsp canola oil
• 1 large spanish onion, coarsely chopped
• 1 container frozen pineapple puree, thawed
• 2 habanero chiles, chopped
• 1 cup rice wine vinegar
• salt and pepper
• honey

• 1 Preheat grill.
• 2 Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
• 3 Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
• 4 Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
• 5 Citrus Vinaigrette:
• 6 Combine all ingredients in a blender and blend for 1 minute.
• 7 Red Cabbage Slaw:
• 8 Combine all ingredients in a bowl. Season with salt and pepper, to taste.
• 9 Tomato and Avocado Salsa:
• 10 Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
• 11 Charred Pineapple-Habanero Hot Sauce:
• 12 Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
• 13 Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.