Mahi-Mahi and Green Papaya Salad
Source: Fish Grilled & Smoked by John Manikowski

TO MARINATE THE MAHI-MAHI:
Juice of 1 1/2 lemons (about 4 1/2 tablespoons)
2 tablespoons green Thai curry paste
1 pound mahi-mahi fillets
TO MAKE THE DRESSING:
4-6 garlic cloves, finely chopped
2 tablespoons fish sauce
Juice of 1/2 lemon (about 1 1/2 tablespoons)
1 tablespoon pure maple syrup
1/2 teaspoon Tabasco sauce
TO MAKE THE SALAD:
1 medium green papaya, peeled, julienned (about 3 cups)
1/2 small red onion, thinly sliced
3/4 cup fresh bean sprouts
1/2 cup Jerusalem artichokes, peeled and julienned, or water chestnuts
1/2 cup fresh basil leaves, finely chopped
1 tablespoon peanut oil
1/2 teaspoon cayenne pepper
TO FINISH:
Toasted pumpkin seeds

Preheat a grill.

Stir together the lemon juice and the curry paste. Add the mahi-mahi and set aside.

Whisk together the dressing ingredients in a large bowl. Set aside.

Mix the papaya, onion, sprouts, artichokes, basil, peanut oil, and cayenne in a large bowl. Set aside.

Remove mahi-mahi from the marinade and transfer to the grill. Grill for 4 minutes; turn and grill 4 minutes longer, or until the fish is thoroughly cooked. Transfer to a cutting board and slice into thin strips.

Combine the mahi-mahi with the salad and toss lightly. Drizzle the dressing over the top and sprinkle with the pumpkin seeds. Divide into four bowls and serve immediately.

Servings: 4