Club Med Insider

Mahi Mahi with Pineapple Brown Sugar Glaze by Chef Russell Cunningham

I snagged a recipe from Chef Russell Cunningham of Agraria Restaurant in Washington D.C. He's here this week at Club Med Columbus Isle to cook for the Food and Wine Festival!

Mahi Mahi with Pineapple Brown Sugar Glaze

This is a recipe from Chef Russell Cunningham of Agraria Restaurant in Washington D.C. His restaurant sources 80% of their food supply from over 40,000 family farmers from across the country. Their motto is "know your farmer, know your food." This is the second time I've had the pleasure of meeting and enjoying Russell's food - he's actually cooking tonight and using the fish that the chefs caught on yesterday's fishing trip.

1 tablespoon butter
1/2 cup minced yellow onion
2 teaspoons finely minced garlic
1/2 to 1 teaspoon finely minced fresh chili (scotch bonnet, habanero or jalepeno)
1/2 teaspoon finely minced or grated fresh ginger
1/4 cup brown sugar, divided
2 cups diced pineapple (1/4 inch dice)
1/4 cup cider vinegar
1/2 teaspoon cinnamon
1/3 cup chopped fresh cilantro
salt and pepper to taste
four 6-ounce mahi mahi (or any other local fish, about 1 inch thick)
1 tablespoon olive oil

Heat a medium sauce pot over medium heat and add the butter. When the butter is bubbling, add the onion, garlic, chili, ginger and just half of the brown sugar. Cook for 1-2 minutes, stirring constantly until the sugar has carmelized. Add the remaining brown sugar, pineapple, cider vinegar and cinnamon. Continue to cook until the pineapple has softened and the mixture is bubbling. Turn heat to low, let cook for another minute and then turn heat off. Stir in the cilantro, salt and pepper to taste.

Season the mahi mahi fillets with salt and pepper. Heat a frying pan or grill pan over high heat add the olive oil and swirl to coat. When the pan is hot, add the fillets (not touching) and cook the fish for 2-4 minutes each side until cooked through.

To serve, top fillets with the pineapple brown sugar glaze.

Serves 4