Recipe Of The Week: Kona Cookdown Week No. 2

Dive into some tropical flavors, which will fuel you up and put a smile on your face.

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Just over a week to the Ironman World Championship and only three weeks to go to the Xterra World Championship. Hawaii is the common theme for these races and for the recipes this week. Dive into some tropical flavors, which will fuel you up and put a smile on your face. All recipes make 4 servings.

Mahi Mahi with Beth’s Pineapple Salsa and Yam “Chips”

Ironman triathlete, Beth Walsh, contributes this yummy salsa recipe, which can be paired with any local fish (try Ono also) and simply prepared in this foil packet method.

RELATED – Recipe Of The Week: Kona Cookdown Week No. 1

20 ounces Mahi Mahi, or other fish, skin removed
1 lemon, cut into slices
½ bunch cilantro

2 large sweet potatoes or yams
½ fresh pineapple, finely diced
½ red pepper, finely diced
1 small avocado, finely diced
¼ cup finely chopped cilantro
2 tablespoons finely minced red onion
Juice and zest of one orange
Juice and zest of one lime
Olive oil, salt, pepper

1. Heat oven to 400 degrees. Prepare two baking sheets with non-stick cooking spray. Cut the yams into very thin coins (a mandolin may be used) and toss with a small amount of olive oil, salt and pepper. Lay the coins flat on the baking sheets. Bake at 400 degrees for 15 min per side. Or, may be quick cooked one pan at a time under high broil, 5 min per side.
2. Lay a large piece of foil on a cutting board. Place the ½ bunch of cilantro on the foil. Lay the fish on the foil and season with a small amount of olive oil, salt and pepper, and lay the slices of lemon on top. Fold the edges of foil to close the fish into a packet. Place on a baking sheet and bake at 400 degrees 20-30 min (depending on fish) or grill 10 min per side.
3. To make the salsa, combine all of the ingredients on the list, from pineapple down, in a bowl. Toss together with a small amount of salt. Serve over the fish.

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Chicken and Potato Curry with Roasted Macadamia Nuts

A very light curry recipe, topped with an island inspiration, takes on a wonderful flavor and texture.

16-20 ounces boneless, skinless chicken breast, cut into small pieces
½ sweet yellow onion, diced
1 carrot peeled and diced

2 large golden potatoes, skin removed and cut into small cubes
2 tablespoons light curry powder (yellow or Masala recommended)
1 tablespoon fresh minced ginger
1 can light coconut milk
1 tablespoon agave
¼ cup finely chopped cilantro
½ cup roasted macadamia nuts finely chopped
canola oil, salt and pepper

1. In a large pot, over medium high heat, sauté the onion and carrot in 1 tablespoon canola oil and a small amount of salt and pepper, for about 5 minutes. Add the potato and sauté another 5 minutes.
2. Add the curry powder and ginger and sauté for 1 minute until fragrant. Add the coconut milk, agave and chicken and stir to combine. Turn heat to medium, cover and let cook for 15 minutes, stirring occasionally. May also be slow cooked longer.
3. Serve with fresh cilantro and roasted macadamia nuts over the top.

RELATED: Roasted Chicken Made Easy

Tropical Salad And Sweet Cumin Glazed Steak Skewers

The toasty cumin glaze on these steak skewers is the perfect pairing with this sweet and juicy salad.

20 ounces sirloin steak, cut into large cubes
4 large skewers
1 ½ tablespoons cumin
1 tablespoon olive oil
1 tablespoon agave
Juice of one lime
Salt and pepper

2 Hawaii papayas, fruit removed and cut into cubes
1 mango, fruit removed and cut into cubes
2 Asian pears, diced
2 tablespoons freshly chopped cilantro
Juice and zest of one orange
Juice and zest of one lime
Sprinkle of salt
4-6 cups chopped butter lettuce


1. In a small bowl whisk together the cumin, olive oil, agave, lime and a small amount of salt and pepper. Place the steak cubes in a sealable storage bag and poor the glaze over the top. Seal the bag and massage the glaze on the steak. Let marinate 20 minutes before skewering the steak and grilling on medium high for 3-4 min per side.
2. In a large bowl combine all of the salad ingredients, except for the lettuce. Toss gently to combine. Serve over the butter lettuce.

More recipes from Jessica Cerra.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif.  She is also a professional Xterra triathlete and mountain biker.  Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.

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