ELECTRIC KITCHEN

HECO Mango salsa adds color and sweetness to mahimahi.

Navy cooks up a spicy mahi

"The Electric Kitchen" airing in June features "Ship to Shore Recipes with the United States Navy."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here is a recipe from petty officers Terry Moller and Stan Miller. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Baked Spicy Mahimahi with Mango Salsa

2 pounds mahimahi fillet, cut into 4 pieces
1 tablespoon lime juice
1 tablespoon water
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon pepper
Lime wedges
Cilantro sprigs
>> Salsa:
1 firm-ripe mango, chopped
1 red bell pepper, chopped
1 cup chopped green onion
1 hot chili pepper, seeded and minced
3 tablespoons olive oil
1/2 teaspoon grated lime rind
2 tablespoons lime juice
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 450 degrees.

Place fillets in a shallow baking pan. Combine lime juice and water; brush over fillets. Combine paprika, salt, ginger, allspice and pepper; rub over top of fillets. Bake, uncovered, 10 minutes per inch of thickness, or until fish flakes.

To make salsa: Combine all ingredients; chill. Makes 3 cups.

To serve: Brush fillets with pan drippings and top with salsa. Garnish with lime and cilantro. Serves 4.

Nutritional information unavailable.

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