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Mahimahi with Cumin Oil and Pineapple Salsa


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Mahimahi with Cumin Oil and Pineapple Salsa

Mahimahi with Cumin Oil and Pineapple Salsa
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by:
total prep
Making this salsa is so simple with store-bought fresh pineapple chunks and it’s such a refreshing counterpoint to the cumin spiced fish.

Ingredients

Directions

  • Preheat broiler. Line rack of a broiler pan with foil and lightly oil.
  • Combine salsa ingredients and 1/4 tsp salt in a bowl. Stir together 2 Tbsp oil, cumin, and 1/4 tsp salt. Pat fish dry and put on foil. Brush top of fish with cumin oil and broil about 8 inches from heat until just cooked through, 8 to 10 minutes. Transfer to plates and serve with salsa.

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