GRILLED MAHI-MAHI WITH COCOA-CHILI RUB

This recipe calls for fillets of mahi-mahi, but it can be easily adapted for shrimp, salmon steaks or fillets, chicken breasts or kebabs, beef brisket or pork chops. Adjust the grilling time accordingly.

• 1 tablespoon light or dark brown sugar

• 1 tablespoon ancho chili powder

• 2 tablespoons plus 2 teaspoons cocoa powder

• 1 tablespoon garlic powder

• 1 ½ teaspoons onion powder

•  ¼ teaspoon cinnamon

• Grated zest of half an orange (about 1 ½ teaspoons)

• 1 ½ teaspoons coarse salt

• 1 ½ teaspoons black peppercorns

• 4 mahi-mahi filets (about 6 ounces each and 1 inch thick)

• Canola oil

Prepare a grill for direct grilling and heat to high.

In a spice mill or blender, combine the brown sugar, chili powder, cocoa, garlic powder, onion powder, cinnamon, orange zest, salt and pepper. Grind to form a coarse powder.

Lightly brush both sides of the mahi-mahi with the oil. Sprinkle on the rub and lightly press the blend into the fish. Grill over direct high heat until the fish is opaque throughout, 8 to 10 minutes, flipping once halfway through. Makes 4 servings.

Source: Adapted from Jim Tarantino, author of Marinades, Rubs, Brines, Cures & Glazes, by the Associated Press.

Per serving: 225 calories (9 percent from fat), 3 g fat (1 g saturated, 0 g monounsaturated), 160 mg cholesterol, 42 g protein, 8 g carbohydrates, 2 g fiber, 1,087 mg sodium.