• 4 (8-ounce) mahi mahi fillets
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• Citrus Vinaigrette, recipe follows
• 8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried
• Red Cabbage Slaw, recipe follows
• Tomato and Avocado Salsa, recipe follows
• Pineapple hot sauce, store bought or recipe follows, for drizzling

Citrus Vinaigrette:

• 3/4 cup orange juice
• 1/4 cup lime juice
• 1 cup fresh basil leaves, chopped
• 1 cup fresh cilantro leaves
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 heaping tablespoon honey
• 1/2 cup canola oil

Red Cabbage Slaw:

• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 2 tablespoons canola oil
• 1/4 head red cabbage, finely shredded
• 1 large carrot, cut into fine julienne
• 1/4 cup chopped cilantro leaves
• Salt and pepper

Tomato and Avocado Salsa:

• 4 plum tomatoes, chopped
• 2 ripe Hass avocados, peeled, pitted and diced
• 1/2 small red onion, finely chopped
• 1 serrano chile, finely diced
• 1 to 2 limes, juiced
• 2 tablespoons canola oil
• 1 to 2 teaspoons honey
• 3 tablespoons chopped cilantro leaves
• Salt and freshly ground black pepper

Charred Pineapple-Habanero Hot Sauce:

• 1 ripe pineapple, preferably Golden pineapple
• 2 tablespoons canola oil
• 1 large Spanish onion, coarsely chopped
• 1 container frozen pineapple puree, thawed
• 2 habanero chiles, chopped
• 1 cup rice wine vinegar
• Salt and pepper
• Honey