INGREDIENTS:Pineapple Salsa: 6 Tbsp. olive oil 3 small garlic cloves, minced 2 large shallots, minced 2 large sweet red peppers, minced 1 small green chili, seeded, minced ½ cup cilantro, fresh, minced 4 Tbsp. tomato paste 1 tsp. ground cumin 1 tsp. ground ginger 1 tsp. red pepper flakes 2 20-oz. cans crushed pineapple, drained 1 11-oz. can mandarin oranges, drained to taste, salt and pepperMahi Mahi: 1 ½ lbs. Mahi Mahi fillets, cut into 4-8 servings 1 ½ cups Blue Diamond® Diced Macadamia ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.