1/2 lb. fresh Mahi-Mahi fillets
onion powder
garlic powder
olive oil
1 zested lemon
2 slices pineapple (canned)
10 slices peaches (canned; reserve 4 slices for garnish)
1/4 cup water
1/2 tsp. sugar
2 tbsp. corn syrup
1 tbsp. cornstarch
1 zested orange
1 1/2 tbsp. minced ginger
1/3 cup Basmati or Texmati rice
1 green onion
2 tbsp. unsalted butter
slivered almonds, toasted
garnish (parsley or arugula)

Begin by starting the compote. Add 6 chopped slices of peach and 2 chopped pineapple rings to about 1/4 cup water and boil. You may add a little pineapple juice from the can. Add sugar and corn syrup. Make a quick roux of cornstarch and add in a little at a time. Stir until boiling. Reduce heat and simmer covered. Cook at simmer for about 45 minutes stirring occasionally.

Zest an orange and finely chop. Add minced ginger and mix thoroughly. Following the instructions for about 2 cups of rice, bring water to a boil and add chopped green onions with the butter. Allow to boil covered for at least 10 minutes. At 10 minutes, add the orange/ginger paste and stir in well.

Prepare Mahi-Mahi fillets by dusting with onion and garlic powders, then smearing with a good dose of olive oil. Stir the Compote. Zest a lemon and chop fine. Add to melted butter and simmer to allow the lemon oils to escape into the butter.

Preheat your oven to 325°F and toast the almond slivers for 10 minutes or until golden brown, tossing occasionally. Remove when toasted and golden brown.

Fire up your grill!!! Get it really HOT... Go stir the compote again while you wait, and toss the rice. Add the almonds to the rice and stir in.

Grill the Mahi-Mahi basting with the lemon butter until just flaky and done. Be careful as the lemon butter may flare up, but this gives the Mahi-Mahi a GREAT grill flavor.

Serve the Mahi-Mahi with the peach/pineapple compote over top. The 4 reserved slices can be added to the side of the fish for presentation. Serve rice on the side. Add garnish.

Submitted by: Chef Gordy Evans