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By Andrew Dornenburg and Karen Page
Published 1996
Baked Ecuadorian Mahimahi Stuffed with Shredded Crab and Rock Shrimp Salpicon and Served with Roasted Tomatoes, Capers, Olives, and Herbs —Rick Bayless
Mahimahi with Pineapple-Coconut Sauce —
Grilled Mahimahi with Summer Bean Salad and Tomato Vinaigrette —
Sauteed Mahmahi with Cucumbers, Mangoes and Cilantro —Jeremiah Tower
