Mahimahi or Monkfish Fillets, Equatorian-Style Guacamole
Comments:	From the South Seas to the Carrabeans, mahimahi is appreciated for its firm flesh and its mild taste. Mahimahi means stong! strong!, the cry of the Hawaian fishermen rolling their fishing rod. Mahimahi is also known as dolphin fish, even though it is not in any way related to the dolphin, the swimming mammal. The 'guacamole' sauce served along with this mahimahi is a tropical version of the classic Mexican dip. If you have any leftover 'guacamole' sauce, it can be served along with soft tortilla pieces to dip in.
Servings:	4

1 1/2 pounds [680 g] mahimahi or monkfish fillets Equatorian-Style Guacamole 2 peeled stoned avocados, chopped 1 large tomato, heart removed then chopped 1 peeled mango, heart removed then chopped 2 garlic cloves, minced 1 seeded Jalapeņo pepper, finely chopped 1/4 cup [60 mL] pineapple juice 2 tablespoons [30 mL] finely chopped French shallot 1 1/2 tablespoons [22.5 mL] freshly chopped coriander 1 teaspoon [5 mL] caraway 3/4 teaspoon [2 mL] salt 1 teaspoon [2.5 mL] ground black pepper Tabasco sauce, to taste

Using metal blade, mix together all Equatorian-style guacamole ingredients for just 15 seconds, so that a few tiny pieces remain. Pour 'guacamole' into a small serving bowl; refrigerate until ready to serve. Preheat barbecue until charcoals become gray, almost white. Oil hot barbecue rack before laying fish fillets. Barbecue for approximately 6 to 8 minutes on each side, until no longer translucent into the center. Serve fish fillets onto individual plates, along with Equatorian-style guacamole.