MAY IT PLEASE THE PALATE: Chocolate fish

By Nick Roumel We like to bring things back from our vacations, like memories, photographs, and souvenirs. I include favorite recipes on that list. This helps make up for what I've left behind, like my I-Pod, phone charger, and sunglasses. Still, Maui was beautiful, and even after returning to Michigan, I can't stop feasting on all things Hawai'ian, like pineapple, macadamia nuts, and those delicious Mai Tai's. Fresh fish and seafood is ubiquitous in the 50th state, including the fascinating poke pronounced po-KAY usually raw marinated ahi tuna. "Oh yeah," my server told me. "It's big for football parties, with a bowl of chips." Well I don't know about that, but I did enjoy the dense, mind flavorful and mild Mahi Mahi, a name that means "very strong" in Hawai'ian. This fish is tasty and versatile, prepared traditionally, or as more common in the islands, with a sweet-and-spicy combination. The recipe below calls for macadamia nuts. I was saving some to use, but ate them for breakfast with my yogurt, so I substituted chocolate covered ones. I know, right? (A catch phrase my wife and I enjoyed saying to each other on vacation.) But these were actually dusted with cocoa and coffee, and not so sweet. So I thought it might actually work, if I omitted the honey. Watching the chocolate melt as my fish was grilling was a bit of a surreal experience, and the flavor was not entirely incompatible. Still, I think you'd be better off with a more normal nut, so I've omitted the chocolate. This way I don't have to change this short, catchy name: Grilled Mahi Mahi with Honey-Macadamia Crust and Pineapple-Ginger Adapted from "Big Flavors of the Hot Sun," Schlesinger and Willoughby 32 ounces Mahi Mahi fillets, cut diagonally a half-inch thick 1 teaspoon coconut or vegetable oil salt and pepper 3 TBS honey 1/2 cup macadamia nuts, toasted a few minutes in a low oven, then crushed Pineapple-Ginger Relish: 1 cup fresh pineapple, diced small 1/4 cup pineapple juice 1 TBS minced ginger 2 TBS scallions, thinly sliced 1/4 cup lime juice 1 teaspoon chili pepper, minced (red or green) 1. First make the pineapple-ginger relish. Combine all ingredients in a small bowl; mix well. Refrigerate until ready to use. 2. Rub fillets lightly with oil; sprinkle with salt and pepper. Place on grill over a medium-hot fire; cook for 5 to 6 minutes. 3. While second side is cooking, coat the exposed side lightly with honey and sprinkle with crushed macadamia nuts.* After 5-6 minutes, flip and cook 1 more minute, coating the second side with honey and nuts. Flip again, and cook another minute or until crust is golden brown. 4. Check for doneness by cutting into a piece; it should be completely opaque all the way through. 5. Remove fish from grill, cut each in half, and spoon Pineapple-Ginger Relish over each serving. *The crushed nuts will stick to the honey, but if it gives you fits, you can instead use them to garnish the finished product. Serve with coconut rice and a green vegetable like grilled asparagus or stir-fried green beans. A dash or two of soy sauce also helps perk up the flavors. I also suggest a brightly spicy wine like a Pinot Grigio or Gewürztraminer. And if you're really adventurous, a bowl of poke, with a dash of chocolate. I know, right?! Those crazy Hawai'ians! -------- Nick Roumel is a principal with Nacht, Roumel, Salvatore, Blanchard, and Walker PC, a firm in Ann Arbor specializing in employment and civil right litigation. He also has many years of varied restaurant and catering experience, has taught Greek cooking classes, and writes a food/restaurant column for "Current" magazine in Ann Arbor. He occasionally updates his blog at http://mayitpleasethepalate.blogspot.com/. Published: Thu, Nov 20, 2014