Wait--can you hear that? No? Close your eyes and listen carefully: A warm breeze gently rustles the palm trees and drifts over your tan skin. Sparkling blue waves crash into stark white sand; in the distance you hear hula music and laughter.

Aloha! You've arrived…

Ok, so maybe you can't hop a plane to Hawaii today, but you can take a vacation from the beef stew and pasta you've been eating all winter. This Mahi Mahi recipe is a step in the right direction. To guarantee the freshest fish, try Wulf's Fish Market in Brookline.

Tropical Mahi Mahi
4 Mahi Mahi Steaks-each 3/4 inch thick
1/3 C. Orange Juice, preferably fresh
3 T. Lime Juice (About 2 Limes)
2 T. Honey
1/4 t. Salt
2 Cloves Garlic, crushed

1. In a large zip lock bag or non-reactive dish (glass works best) combine all of the ingredients and add the fish. Marinate in the refrigerator for 1 hour. You can leave the fish in the marinade a bit longer, but don't go past 5 hours.

2. Set oven to broil. Spray a broiler pan rack with nonstick cooking spray. Reserving the marinade, remove fish from bag and place it on the rack. Broil for 12-15 minutes turning and brushing with marinade after 5 minutes. Cook until fish is flaky. Serve with Pineapple Salsa.

Serves 4.

Recipe for pineapple salsa to top your mahi mahi after the jump. Post contributed by Lisa Dacundo. Image from Wikimedia Commons. For more of her writing, visit her blog, Transplanted Tastebuds.

Pineapple Salsa

2 C. Fresh Pineapple (Last week Haymarket had them for $1 each!)
1/2 C. Red Bell Pepper
1/2 C. Green Bell Pepper
1/2 C. Red Onion
3 T. Fresh Cilantro, Chopped
1 T. Rice Wine Vinegar
1/4 C. Scallions (Green Onions)
1/8 t. Crushed Red Pepper Flakes
Salt and pepper to taste

Coarsely chop all ingredients and combine in a bowl. (Non-reactive-remember, glass works best!) Refrigerate until cold.