Instructions: For sauce, combine orange juice, pineapple, ginger and pepper flakes in a small, heavy saucepan. Gently boil over medium-high heat until sauce is thickened (15-20 minutes). Meanwhile, rub each fish piece with 1/2 tsp. sesame oil and season with salt and pepper. Sprinkle both sides of each Mahi-Mahi Fillet surface with poppy seeds, gently pressing to help seeds adhere to fish. Heat vegetable (or olive) oil in a large non-stick skillet and add fish seeded-side down and saute over medium heat until lightly colored (3-4 minutes). Turn Fillets and cook until just opaque (3-5 minutes). Arrange on plates, spoon sauce over and serve.

Servings Per Recipe: 4 Wine: Fruity White

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