Pan-Seared Mahi-Mahi with Pineapple Salsa

We've had exceptionally mild weather this past week.  August is typically the peak of the heat and humidity around here but this past week has been incredibly pleasant.  But even though we didn't have the heat of a tropical island last night, we still thoroughly enjoyed a tropical feast of homemade margaritas, tortilla chips, guac, cilantro lime rice, salad and this fish recipe.

Pan-seared mahi-mahi with pineapple salsa is a simple, easy and healthy recipe.  The combination of the spice rub on the fish is mild but still exotic tasting and I loved the pineapple salsa both with the fish and on top of a tortilla chip.  Also, this is a fast recipe: the pineapple salsa can be made a day ahead of time and the fish takes 20 minutes tops to prepare and cook. With my favorite cilantro lime rice and a simple salad on the side as well as some homemade tortilla chips to scoop up the rest of the salsa, it made for a great meal in under 30 minutes. 

Pan-Seared Mahi-Mahi with Pineapple Salsa
Taken from: America's Test Kitchen Healthy Family Cookbook
Serves 4

Salsa

• 1 1/4 cups of fresh peeled and cored pineapple, cut into 1/4-inch pieces (less than half of a medium pineapple)
• 1 scallion, sliced thin (I substituted thinly chopped red onion instead)
• 1/2 jalapeno, stemmed, seeded and minced (keep in the stems and seeds if you like a spicier dish)
• 4 teaspoons fresh lime juice
• 1 tablespoon minced fresh cilantro
• salt and pepper

Fish

• 1 1/4 teaspoons light brown sugar
• 3/4 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 4 6-oz mahi-mahi fillets, 1-1.5 inches thick (skin can be on or off)
• 1 tablespoon canola oil

1. Can be made up to a day ahead: Combine the pineapple, scallion, jalapeno, lime juice and cilantro in a bowl and season with salt and pepper.
2. Adjust oven rack to middle position and heat oven to 400 degrees.  Combine brown sugar, coriander, ginger, garlic, pepper and salt in a small bowl.  Pat mahi-mahi dry with paper towels and sprinkle the spice mixture evenly over the fish.
3. Heat oil in 12-inch ovensafe nonstick skillet until just smoking (I used my cast iron pan).  Gently lay mahi-mahi, skin-side up, in the skillet and cook until browned, 2-3 minutes.
4. Carefully flip fish over and transfer skillet to the oven, cooking until fish flakes apart with gently prodded with paring knife, 10-15 minutes. 
5. Transfer fish to plates and serve with salsa.