Much of this dish can be prepared ahead of time, simply sauté the fish and dress the salad before serving. This recipe is for two.

Salad Ingredients:

• ¼ fresh pineapple, cored and peeled, cut into bite-size chunks
• 2 tsp. sugar
• 1 avocado, diced
• 4 cups baby arugula

Dressing:

• 1 Tbsp. Lemon juice
• 3 Tbsp. olive oil
• 1 tsp. Dijon mustard
• ¼ tsp. salt

1. Line baking sheet with foil, toss the pineapple with the sugar and spread out on sheet.
2. Heat under broiler at medium high, with oven rack 4 to 5 inches from heating element.
3. Broil pineapple for about 4 minutes, turn pieces over and broil for another 3 minutes or until a few brown spots appear.
4. Remove from oven, let cool.
5. Combine dressing ingredients in a jar, shake mixture.
6. Add avocado and pineapple to arugula, top with the dressing, toss gently and put aside.

Mahi-mahi:

• 2 6-oz. filets of mahi-mahi or other white fish
• 4 slices of prosciutto
• 1 Tbsp. minced fresh rosemary
• 2 shallots, peeled and minced
• 2 Tbsp. butter, divided
• 1 Tbsp. lemon juice
• Black pepper to taste

1. Heat 1 Tbsp. butter in large skillet medium high heat.
2. Season filets with rosemary and black pepper.
3. Wrap each filet with the prosciutto.
4. Place filets in the skillet for 3 minutes, then turn over and cook another 4 minutes.
5. Remove fish from pan, add remaining 1 Tbsp. butter and minced shallots, sauté for a minute.
6. Deglaze pan by adding the lemon juice, cook until shallots have softened.
7. Place the fish on the salad, dress with the cooked shallot mixture, and serve.