Name: Grilled Mahimahi with Pineapple Sambal
Yield: Makes 6 servings
Ingredients: 2 garlic cloves, finely chopped; 3 oz shallots, halved lengthwise and thinly sliced crosswise (2/3cup); 3 tablespoons vegetable oil; 2 fresh Thai or serrano chiles (2 to 3 inches long), minced, including seeds; 3/4 pineapple (preferably not labeled "super sweet"), peeled, cored, and cut into 1/2-inch cubes (4 cups); 1 1/2 tablespoons Asian fish sauce; 1 teaspoon sugar; 1/4 teaspoon salt; 1/3 cup coarsely chopped fresh cilantro; 6 (1- to 1 1/2-inch-thick) pieces mahimahi fillet with skin (6 oz each)

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Grilled Mahimahi with Pineapple SambalRomulo Yanes

In Indonesia, the term sambal encompasses a wide range of condiments and side dishes. Our version gets its sweet and spicy flavor from pineapple and chiles.

Active time: 35 min Start to finish: 50 min

Cooks' notes:

• If you can only find pineapple labeled "super sweet," omit sugar in sambal. • Sambal can be made, without cilantro, 4 hours ahead and kept chilled, covered. Bring to room temperature and stir in cilantro before serving. • If you aren't able to grill outdoors, fish can be cooked in a well-seasoned large ridged grill pan (without crowding) over moderately high heat, skin sides down first, turning over once, until just cooked through, 7 to 8 minutes total.

Recipe notes

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