Prep: 20 min Bake: 22 min
Cost per Serving: $4.03

Mahi mahi is the Hawaiian name for fish-dolphin, not 
to be confused with the
mammal. Also called dorado and dolphin fish, its mild 
flavor and firm texture account
for its universal appeal. You may use swordfish, shark 
or grouper instead. Serve over

 3 tablespoons butter or margarine, cut in small pieces
 1 1/2 teaspoons minced garlic
 3/4 teaspoon each ground cumin and turmeric
 3/4 teaspoon salt
 1/2 teaspoon ground cinnamon
 1/4 teaspoon pepper
 3 small onions, halved and thinly sliced (2 cups)
 1/4 cup Zante currants
 2 tablespoons pine nuts (optional)
 2 tablespoons water
 Four 1-inch-thick mahi mahi fillets (about 8 ounces 
 3 medium-size plum tomatoes (9 ounces), quartered lengthwise, 
seeded and cut
lengthwise in 1/2-inch-wide strips
 2 small bay leaves (2 inches long)

1. Heat oven to 425 F. Have ready a 13x9-inch baking 
2. In a large, preferably nonstick skillet over medium 
heat, heat butter, garlic, cumin,
turmeric, salt, cinnamon and pepper until butter melts.
3. Reduce heat to medium-low and add onions. Cover and 
cook 10 minutes, stirring
occasionally, until crisp-tender.
4. Stir in currants, pine nuts and the water. Cover 
and cook 4 to 5 minutes longer, until
onions are tender.
5. Scatter half the onion mixture in baking dish. Top 
with fish fillets, then top fillets
with remaining onion mixture. Scatter tomato slices 
over top and add bay leaves.
6. Cover dish tightly with foil. Bake 20 to 22 minutes 
or until fish is just barely opaque in
thickest part.

* Serves 4. Per serving: 334 cal, 44 g pro, 16 g car, 
11 g fat, 189 chol with butter, 166 mg
chol with margarine, 708 mg sod. Exchanges: 1 1/2 vegetables, 
1/2 fruit, 5 1/2 lean meat

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