6 mahi-mahi filets, 3 oz. each
1/3 C. pistachios, ground

Salsa:
5 ears fresh corn
24 tomatillos
1 red pepper
1 tomato
1/2 jalapeño, seeded
2 T. cilantro

Sauce:
1 C. fresh squeezed orange juice
1 tsp. lemon juice
2 T. pistachio nut oil

Salsa, Prepare a hot grill. Remove silks from ears of corn and pull husks back to cover. Place on grill and char on all sides until corn is cooked, about 5 minutes. At the same time, remove the husks from tomatillos and place on grill with red pepper and char on all sides. When vegetables are cool enough to handle remove the husks from the corn and cut off the cob. Finely dice the tomatillos and tomato. Peel, seed and dice the red pepper. Place them all in a stainless steel bowl and mix with the jalapeño and cilantro and season with salt and pepper. Reserve. Sauce, Place orange juice in a stainless steel saucepan and reduce by half over high heat until lightly thickened. Add the lemon juice and pistachio nut oil and reserve. To serve, Heat a non-stick skillet over high heat. Roll fish filets in ground pistachios. Spray oil on skillet and cook filets on both sides to lightly brown and cook through. Divide salsa between six plates, place fish on top and drizzle sauce around the fish.

Yield: 6 servings
Calories: 340
Fat: 11g
Fiber: 7g