Instructions: To make the chunky pineapple sauce, combine the pineapple, orange juice, ginger and dried red pepper flakes in a small heavy saucepan. Bring just to a boil and gently boil over medium-high heat until the liquid is reduced by about 3/4 and the sauce is slightly thickened, 15 to 20 minutes.

Meanwhile, prepare the mahi-mahi. Rub each fillet piece with 1/2 teaspoon of the sesame oil and season with salt and pepper to taste. Set the mahi-mahi pieces on a plate and sprinkle half of each fillet surface with poppy seeds. Sprinkle the other half of the fillets with sesame seeds. (For tidy lines, lay a piece of paper across half of the fillet piece and sprinkle seeds over the exposed portion; then lay the paper over the first seeded section and sprinkle the other seeds over.) Press gently with your fingers to help the seeds adhere.

Heat the vegetable oil in a large skillet, preferably nonstick. Add the fillet pieces seeded-side down and saute over medium heat until lightly colored, 3 to 4 minutes. Carefully turn the fillets and continue cooking until just opaque through, 3 to 5 minutes longer.

Arrange the mahi-mahi fillets on individual plates. Spoon the sauce over and around the mahi-mahi and serve.

This recipe yields 4 servings.

Comments: The crunch and nutty texture of sesame and poppy seeds help create a distinctive presentation for mahi-mahi fillet, here accented with a chunky pineapple sauce. It looks sophisticated, but youll be pleased to see how easy this is to prepare. For extra simplicity, use only sesame or poppy seeds rather than both. And you can also use you favorite fruit salsa or other tropical-style sauce in place of the pineapple sauce.

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