We all know that fish are not only good eating, but also an (on the Lite side) food. The benefits from omega-3 fatty acids alone make it a healthy choice for any meal. But we are simply not eating enough fish. I think one of the reasons is that people just don't know how to prepare it right. This would really be unfortunate because fish is very easy to cook. Most fish should be cooked hot and fast. A good grill is the best way to accomplish this. Hope these recipes will encourage you to eat more fish.

Grilled Mahi Mahi with Macadamia Crust 
FISH
4 mahi-mahi fillets (8 oz) cut diagonally 1/2"
1 teaspoon vegetable oil
Salt and freshly cracked black pepper to taste
3 tablespoons honey
1/2 cup Macadamia nuts; toasted  crushed

RELISH
1 cup fresh pineapple - diced
1/2 cup pineapple juice
1 tablespoon fresh ginger - minced
2 tablespoons scallions - thinly sliced
1/2 cup lime juice (about 2 limes)
1 teaspoon fresh red or green chili  pepper of your choice minced (optional)

 First, prepare the relish by combining all the ingredients. in a small bowl and mix well. Chill until ready to serve. To prepare the fish, rub the fillets lightly with oil and sprinkle with salt and pepper. Place the fillets on the grill over a medium-hot fire and cook for 4 to 6 minutes per side. 
 While the second side is cooking coat the exposed side lightly with honey and sprinkle with crushed macadamia nuts. Flip and cook 1 more minute, coating the second side with honey and nuts. Flip again and cook another minute, or until the crust is golden brown. 

 Check for doneness by cutting into a piece; it should be opaque all the way through. 

 Remove the fillets from the grills, cut each in half, and serve accompanied by Pineapple-Ginger Relish. 

Grilled Marinated Salmon

1/4 cup soy sauce 
1/4 cup rice wine vinegar
2 tablespoons granulated sugar 
1 tablespoon vegetable oil 
1 teaspoon mustard powder 
1 teaspoon ground ginger 
1 teaspoon ground black pepper 
2 pounds salmon filets

 In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper. Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally. Heat an outdoor grill for medium high heat and lightly oil grate.

 Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

To contact Nick, send email to  nfc@stny.rr.com. Visit Nick's Web Site at www.chefnickskitchen.com