Pepper-Seared Mahi-Mahi with Mango Salsa By Rozanne Gold

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This hot/cold combo is appealing for warmer weather. Mango salsa adds mouth-watering flavor notes, plus beta carotene and vitamin C.

• 2 large ripe mangoes
• 1 large bunch, cilantro
• Six 8-ounce mahi-mahi, swordfish, or mako shark steaks

Peel the mangoes, cut them in half, and remove the pits. Cut one mango into 1-inch chunks, and place in a bender. Add a pinch of salt, 12 cilantro leaves, and 2 tablespoons cold water. Process until very smooth. Set sauce aside at room temperature.

Cut the remaining mango into 1/4-inch cubes, and put in a small bowl. Coarsely chop enough cilantro to yield 1/2 cup, and add it to the mango. Add salt and pepper to taste.

Stir, and chill the mango salsa for up to 30 minutes.

Scatter 1/2 teaspoon of coarsely ground black peppercorns over one side of each fish steak, pressing firmly into the flesh. Sprinkle lightly with salt. Heat two medium non-stick skillets until very hot. Add the fish, pepper-side down, and cook for 3 to 4 minutes on each side over high heat, until the fish is seared on the outside but still moist in the center. Remove from the heat. Let rest 1 minute.

Serve the fish atop a mound of mango salsa, and spoon mango sauce around the sides. Garnish with additional cilantro leaves. Serve immediately.

Also serve with:

• Poached Asparagus with Wasabi Butter
• Sesame-Yogurt Cucumber Salad
• Crispy Rice with Saffron Broth
• Two-Melon Soup
• a bottle of Sauvignon Blanc, chilled

Rozanne Gold is the author of five cookbooks, including Healthy 1-2-3 (Stewart, Tabori & Chang, March 2000).