Take your taste buds to Hawaii with mahi-mahi

Season both sides of the fish fillets with the sea or kosher salt, and fresh-ground pepper.

In a bowl, beat the eggs. Dip the flesh side of each fillet into the egg mixture — not the skin side.

Firmly press the flesh side of each filet into the crust mixture, until evenly crusted.

In a large pan, add about 1/4 inch of olive oil and heat to medium-hot.

Saute the fillets, crust side down, until they are golden brown and the crust is firmly set, approximately 2 to 3 minutes. Turn and saute the skin side for approximately 1 minute.

Remove the filets from the pan, pat off any excess oil. Place on a baking sheet and bake in an oven pre-heated to 350 degrees, for 3-4 minutes, until fish is just cooked through.

Serve with papaya salsa or your favorite sauce.

In a large bowl, combine all ingredients and adjust seasoning.

Refrigerate until half an hour before serving. Let salsa come to room temperature before serving.

Note: Salsa is also good with chilled shellfish, chicken and chips.

In a large pot, steam or boil the potatoes until tender, for approximately 30 to 60 minutes, until potatoes are easily pierced with a toothpick.

Drain the potatoes and peel. Pass potatoes through a food mill or puree with a fork.

Add the remaining ingredients and whip with a whisk, to desired consistency. Adjust seasonings and consistency.

Cover and hold in warm area.

Combine all ingredients except olive oil in blender. Process until smooth by slowly adding oil.

Strain and refrigerate for two hours before serving.

Garnish with the fine-diced avocado, cucumber, red bell pepper and cilantro leaves.