Mahi-Mahi With Pineapple Tequila Salsa

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Washington Post


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1 pineapple, peeled, cored and diced

1 red bell pepper, stemmed, seeded and diced

1 jalapeƱo chili pepper, seeded and diced

2 tablespoons (1 ounce) tequila

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon minced cilantro

1 lime (juice only; about 2 tablespoons)

1 clove garlic, minced

1 tablespoon chopped chives

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

Kosher salt

Extra-virgin olive oil

8 (48 ounces) mahi-mahi fillets or other thick, firm-fleshed fish

Freshly ground black pepper

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