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Honey-Macadamia Mahi-Mahi
with Pineapple Relish
Valerie Anastasi
About the Chef
A Chef to Call Your Own
Once available only to celebrities and tycoons, personal chefs are rapidly becoming as ubiquitous as personal trainers and as affordable as personal pan pizzas. For about $20 to $30 per meal for two (ingredients included), the chef will devise a week's worth of delicious menus (usually ten entrees and side dishes) based on the client's preferences, buy the grocieries, cook the food at the customer's house on the appointed day, store it in the freezer, clean up and leave.
Chef Valerie Anastasi heads Healthy Culinary Concepts, a personal chef service in San Diego. A graduate of Scottsdale Culinary Institute, Anastasi has cooked in restaurants and delicatessens, but greatly prefers the personal chef approach because of the customized service she can give to clients by satisfying individual culinary preferences while meeting special dietary needs. Anastasi also prepares delicious, fat-free meals for the Ornish Program for the Reversal of Heart Disease at Scripps Hospital in San Diego.
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:
1/4 cup macadamia nuts
2 8 ounce Mahi-Mahi fillets, skinned
1/2 teaspoon vegetable oil
3 tablespoons honey
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:
Preheat oven to 350 degrees F. Prepare a grill. Toast macadamia nuts in the oven for 8 to
10 minutes, stirring occasionally, until lightly browned. Let cool. Finely chop and set
aside.
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.
Serves 4 
Recipes:
Honey-Macadamia Mahi-Mahi
with Pineapple Relish
Apple-nut Stuffed Pork Tenderloin with Plum Brandy Sauce
Shrimp Marinara with Fresh Vegetables
Chicken Spaetzle Soup
Vegetarian Bundles
Chicken Breasts With Wine
Vinegar
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