<http://schema.org/recipeInstructions>
" For salsa, place lime juice, wine, 1 cup pineapple, 1/2 cup mango, green onions, and cilantro in bowl of food processor or blender container. Pulse to coarsely chop and blend. Wash mahi-mahi fillets; pat dry. Place 1/2 cup salsa in glass dish (or food-safe plastic bag); reserve remaining salsa. Add fish; turn to coat with salsa. Refrigerate, covered, 30 minutes. Meanwhile, cook pasta according to package directions. Drain and return to pan. Heat oil in large nonstick skillet over medium-high heat until hot. Add peppers and garlic; cook until sizzling, about 1 minute. Remove fish from salsa; pat dry. Place fish in skillet. Cook about 2 minutes until browned; turn and cook 2 minutes to sear on both sides. (Reduce heat if browning too quickly.) Pour reserved salsa around fish. Continue cooking 4 minutes or until cooked through (fish flakes easily when tested with fork). Remove fish from skillet; set aside. Add beans to skillet; cook until sauce is desired consistency, stirring occasionally. Remove from heat. Add pasta to skillet; toss to combine. Add remaining pineapple and mango; toss to combine. Place fish on pasta; sprinkle with cilantro, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a11209/bahama-penne-seared-mahi-mahi-recipe-df0911/?src=shelter_footer>