Seasons Freezings!

Pineapple Seared Mahi, smashed redskins,
oven roasted tomatoes

Seasons Freezings!  Hello from Sunny -13 degree northeastern Ohio!  I know that there are normally colder parts of the country but, man, oh man, is it cold!!!  While working on a winter menu featuring ideas of alternative side dishes, I put this one together and it had some flavor!

Cheers!

Pineapple seared Mahi Mahi over asiago smashed redskins with oven roasted tomato and jalapeno salsa

4 pc 6-8 oz mahi mahi, skinned
2 cans 10 oz pineapple juice, unsweetened
1/4 c guava nectar
1/4 c coconut milk, sweetened
1 pint grape tomatoes
italian seasoning
2 T olive oil
2 T white wine
kosher salt and fresh ground pepper
1 small jalapeno, diced fine
1/4 small red onion, diced fine
2 T lime juice
1/2 t chopped garlic in oil
1/2 c asiago cheese, shredded
8 ea redskin potatoes, medium sized
1 c butter, melted

method:
1.in pot of water boil potatoes until just fork tender.  remove.  lay on oven pan and smash with another pan on top.  place in cooler.
2.in bowl, mix pineapple juice, guava, and coconut milk.  lay fish in mixture for 8-10 minutes in cooler.  Sear in hot saute pan 2 minutes each side.
3.in separate bowl, toss tomatoes with italian seasoning, olive oil, salt, pepper and white wine.  roast in 325 degree oven for 8-10 minutes.  add jalapeno, red onion, garlic and lime juice.
4.in large saute pan or griddle, pour butter and place potatoes on top, seasoning with salt, pepper and asiago cheese.  cook 4 minutes each side to make potatoes crusty.
5.plate all together and enjoy.