Grilled Mahimahi with Honey-Macadamia Crust and Pineapple Ginger Relish
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4 8-ounce mahimahi fillets, cut diagonally 1/2 inch thick
1 teaspoon coconut oil
salt and freshly cracked pepper to taste
3 tablespoons honey
1/2 cup toasted macadamia nuts, crushed

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 5 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 completely opaque all the way through.

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

Pineapple-Ginger Relish
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1 cup diced fresh pineapple
1/2 cup pineapple juice
1 tablespoon minced ginger
2 tablespoons thinly sliced scallion
1/4 cup lime juice (about 2 limes)
1 teaspoon minced fresh red or green chile pepper of your choice (optional)

Combine all the ingredients in a small bowl and mix well.

Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger and John 
              Willoughby