Instructions: Seafood Alternatives: salmon, snapper, grouper, sea bass, swordfish, tuna

Preheat the broiler. In a small bowl, mix the honey mustard, vinegar, yogurt, ginger and salt until smooth.

Put the mahi-mahi skin-side down on broiler rack and spread 2 tablespoons of the mustard mixture on top; reserve the rest for dressing the salad.

Broil the mahimahi 4 to 5 inches from the heat until the fish is just opaque through, 6 to 10 minutes, depending on the thickness. Remove from the oven and let stand while preparing the salad.

Halve the small cucumbers lengthwise and slice crosswise 1/8-inch thick. In a large bowl, toss the cucumbers, mangoes, radishes and cilantro. Peel the skin from the mahi-mahi and break the flesh into chunks. Add the mahi-mahi to the salad mixture, pour the reserved dressing on top and gently mix. Taste and adjust seasonings.

Half-fill each pita bread with sprouts and spoon in the mahi-mahi salad on top.

This recipe yields 4 servings.

Comments: Messy but fun, these pita pockets are brimming with tangy onion sprouts and the tropical beat of mango, mahi-mahi, cilantro and ginger. Add zest with habanero hot sauce, if you like. Nectarines, papayas or peaches are a sweet substitute for mangoes.

Take care when cooking mahi-mahi that it doesnt overcook and become dry. In fact, this fish is also delicious cooked "medium," which retains all its moisture and flavor. If the small cucumbers for pickling are not available, use one larger English cucumber, seeded and finely diced.

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