HONEY-MACADAMIA MAHI-MAHI WITH PINEAPPLE RELISH

RELISH:
1 cup fresh pineapple, diced
1/2 cup unsweetened pineapple juice
1/4 cup fresh lime juice
2 tablespoons scallion greens, finely chopped
1 teaspoon finely chopped jalapeno pepper
MAHI-MAHI:
2 (8-ounce each) Mahi-Mahi fillets, skinned
1/2 teaspoon vegetable oil
3 tablespoons honey
1/4 cup toasted macadamia nuts*

TO PREPARE RELISH:
In a small bowl, combine all the relish ingredients. Mix well. (The relish will keep, covered and refrigerated, for up to 8 hours.)


TO PREPARE MAHI-MAHI:
Prepare grill. Rub fillets with oil, then season with salt and pepper.

When the fire is medium-hot, put the fillets on the grill. Cook for 3 to 4 minutes on the first side.

Turn the fish over and cook for 3 to 4 minutes longer. As the second side is cooking, brush the exposed side lightly with honey and sprinkle with half of the nuts.

Turn the fillets over again and cook for 1 minute, meanwhile coating the second side with the remaining honey and nuts.

Turn once again and cook 1 minute, or until the crust is golden brown. Remove the fillets from the grill.

Cut each fillet into 2 portions and serve, accompanied by Pineapple Relish.

*Toast macadamia nuts in the oven for 8 to 10 minutes, stirring occasionally, until lightly browned. Let cool. Finely chop and set aside.