2 6-ounce mahi mahi filets
salt and pepper to taste
1 red Jalapeno pepper, seeded and cut in half
1 ripe pineapple, skinned and sliced
1 Tbl. fresh ginger, sliced
1/4 cup chicken stock
1/2 green bell pepper, chopped in 1/4-inch dice
2 Tbl fresh cilantro, chopped
Season the mahi mahi filets with salt and pepper and cook in a heavy saute pan over medium-high heat for 3 min on each side. Remove from heat.
In a heavy saute pan over high heat (or on the barbecue) roast the pineapple slices, ginger slices, and pepper until brown. Remove from pan. De-glaze the pan by placing the chicken stock in the pan and stir to loosen any browned bits of pinepple, ginger, and pepper from the bottom of the pan. Remove the pan from the heat.
Chop the pineapple, pepper and ginger in 1/4-inch dice and place in the saute pan along with the cilantro. Mix together.
Place the mahi mahi filets on serving plates, spoon the Pineapple-Ginger Sauce over the top and serve with rice and seasonal fresh vegetables.