The recipe is from Bon Appetit's test kitchen, featured in the magazine's February issue.

It provides for two servings, perhaps a quiet dinner á deux. Blood oranges — so called because of their red flesh — are sometimes available at specialty foods stores (try R. Field at Foodland Beretania or Kailua) but regular or Ka'u oranges work fine, too.

Mahi-Mahi With Orange, Avocado and Red Onion Salsa

• 1 blood orange or other orange
• 1/2 cup (1/3-inch cubes) avocado
• 1/3 cup chopped red onion
• 2 teaspoons minced red jalapeño
• 2 teaspoons fresh lime juice
• 2 teaspoons olive oil
• Two 6-ounce mahimahi fillets

Using a small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments.

Add avocado, onion, jalapeño and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.

Heat oil in heavy skillet over medium-high heat. Sprinkle fish with salt and pepper.

Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.

Top each fillet with salsa. Makes 2 servings.