It's probably too late for the fish you bought, but this recipe is easy and delicious. Broiled Mahi Mahi with Remoulade Sauce Ingredients: 1 lb Mahi Mahi filet (Plan for about 1/3 lb per person.) 2 Tbsp Remoulade sauce (see below) Preheat oven to 425 deg F on broil setting Cut fish into serving portions by slicing through fish, but not through skin. Place on baking pan and slather liberally with the remoulade sauce. Place under broiler, cook for about 10 minutes. (If the top starts getting too brown, move to a lower rack in the oven) ------------------------ My Remoulade sauce recipe is adapted from a Mark Bittman recipe, it can be made well in advance and be stored in the refrigerator: Remoulade Sauce * 1 cup mayonnaise * 1 tablespoon Dijon mustard * 2 Tbsp chopped capers * 2 Tbsp chopped fresh parsley (or 1 Tbsp dried parsley) * 1 tsp crushed garlic * 1 pinch of dried tarragon * 1 1/2 tsp Anchovy paste * 1/4 teaspoon cayenne pepper (or to taste) * 1/4 teaspoon paprika (for color)

He may like this one: 3 cups fresh pineapple (1 pineapple) 3 tablespoons chopped red onion 3 tablespoons chopped cilantro 1 tablespoon balsamic vinegar 1 clove garlic, minced 1/4 teaspoon salt Twist crown from pineapple. Cut pineapple lengthwise in quarters. Cut fruit from shells with knife, and trim off core. Cut pineapple into chunks. Measure 3 cups for recipe, refrigerate any leftover for another use. Combine pineapple with remaining ingredients. Cover, refrigerate at least 1 hour. NOTE: For those who can eat tomatoes/chilis, add 1 & 1/2 cup diced tomatoes and 1 seeded, chopped jalapeno.

Thankfully my hub's doing better today; it's been a long week. Here are a few pics; if you go to the album; they start with the thumbnail below. Yesterday (day 22) they had the day off. From trailrunner Lined up at Southport NC ferry to Ft Fisher. taking tomorrow off. just rode 80 mi avg 13 !!! camping at Carolina St Park 5/18/11 From trailrunner Much needed break 5/19/11 From trailrunner Surf City NC beach campground Lagunitas 5/20/11 From trailrunner

Well, a hood can be designed to do whatever you want it to do within the limits of physics (or more precisely, fluid dynamics). Removal of most of the grease particulate spectrum and any non-grease particles composing smoke, along with excess moisture, are primary functions of kitchen cooktop ventilation. In the process, all odors that are entrained in the rising and hopefully captured and contained effluent are also removed. Obviously, if an odor generator is removed from under the hood, or the hood is turned off, then odor is not captured and contained. The capture and containment process is aided by the uprising velocity of the cooking effluent and (where applicable) gas burner combustion products. A pile of room temperature cilantro on top of a cold cooktop will out-gas in all directions, and if either the air motion locally, or cilantro oil molecular propagation speed is higher than the hood air velocity at the cooktop surface (generally very low, even on full power) then one will smell cilantro throughout the kitchen. I might argue that is welcome, but other odors may not be so nice. For eshmh: My velocity values are derived from peak thermal plume velocities as described by "Thermal plumes of kitchen appliances: Cooking mode," Kosonen, Koskela, and Saarinen, in Elsevier B.V., Energy and Buildings, and attempt to account for the effect of baffles on moderating the blower air velocity averaged over the baffle space relative to the peak cooking plume velocity shown in this reference. A similar velocity approach is one of the sizing methods described by Greenheck in their document, available on-line, KVSApplDesign_catalog.pdf. Due to the necessity to capture and contain effluent from any burner when it impacts the baffles, even with the other burners off, the air velocity entering the baffles has to be high enough at any point under the baffles. Hence, we can design for one burner's peak plume velocity and achieve good capture and containment even if all burners are operating. However, the cooking plume velocity shape (measured transverse to "up") is rather like a peaked-up Gaussian function, and has significant width tails that may easily exceed the hood horizontal size at the hood height under some conditions. Capture of all the plume all of the time is unlikely with most space limited residential kitchen hoods. Conversely, the total plumes' mass rate of rise with all burners operating will be less than the total mass air flow through the baffles from the hood blower so long as the velocity of the hood air is high enough to preclude peak plume reflection off of the baffles and into the kitchen. This is because we designed the velocity to deal with the peak plume velocities which exist over only part of the zone into which the plume rises. If the hood velocity at the baffles is too low, then reflection occurs at the baffles, leading to effluent spillage, as shown below. (From CKV_Design_Guide_2_031504.pdf, (c) 2002 by the California Energy Commission.) kas