One of the best things about early summer in the
Palm Beaches is the seemingly never-ending supply of fresh dolphin (also known
to everyone outside of South Florida as Mahi Mahi). The other great thing: many
fruits and vegetables are starting to come into season and are plentiful at
local farmers' markets. Some front-yard mango trees are even starting to bear
ripe fruit!
This recipe takes advantage of all of those fresh
ingredients, and believe it or not, helps you tolerate the climbing temperatures.
How, you ask? The secret is in the heat! Chile peppers are used in the cuisine
of many different cultures. Have you ever noticed how most of those
cultures known for spicy food are tropical or subtropical? Whether it is Thai
sriracha, Jamaican jerk, Mexican pico de gallo or Indian curry, spicy food
induces sweating, and sweating cools the body!
If you'd rather just crank up the air conditioning, feel free to exclude
the habanero. However, you might miss out on some of the other health benefits
of chile peppers. The chemical that makes chiles hot, capsaicin, also happens
to help raise serotonin levels (low serotonin is associated with depression)
and possibly has anti-inflammatory effects. In its topical form, capsaicin
beats opioids for the relief of shingles pain. Finally, spicy foods, like
chiles and ginger, can boost metabolism, burning calories for 20 minutes after
they are eaten. So, spice it up!
Ingredients (serves 4)
•
Four 4-6oz dolphin fillets
•
1 cup dry white wine
•
1 lemon
•
1 red bell pepper, diced
•
3 cloves of garlic, minced
•
2 cups cubed mango
•
1/2 medium red onion, diced
•
1 small cucumber, diced
•
3 Tbsb cilantro
•
3 Tbsp fresh lime juice
•
1 habanero chile, seeded and diced
• Paprika
• Salt and pepper
Instructions
Season the fish filets with salt, pepper, and a
moderate dusting of paprika. Place filets in a baking dish. Pour the white wine
and juice of the lemon into the baking dish. Add half of the diced red
pepper and all of the garlic. Broil until done.
In a bowl, toss the mango, onion, cucumber,
cilantro, lime juice, habanero and remaining red bell pepper. Salt and pepper
to taste.
Plate the fish, and top with the mango salsa. Enjoy!
