Mahi Mahi - Fish On!

Mahi Mahi

Blue-green instinct, iridescent flash

Whiz spins quick, rod been cast

Click'ty, click'ty, clickity, click.

Reel set firm, warn not too fast

Thrust, pull, squirm nay thrash,

Flesh glisten full 'round, thick

Beauty, fine, gasping awe

Mahi Mahi feast of raw,

O'er lips salted, taste devine

Thanks be given, bounty and time.

Yes, we filleted the beauty true
savor sashimi, friend spiced smiles,
sailing the blue.

JDPaine

Mahi Mahi sashimi

Ship's log 

Date: Fri, 3 Dec 2010 08:16:00 +0000

26-05/63-18, 532 to go....need to keep this speed, preferably a little faster to get into Nevis Mon in time for customs, and we are under power, most of yesterday with a double reef to steady the boat without beating up the main in the slop, with underlying NE 10' swell from the storm well to our NE , and tonight with full main and jib set (motoring) with the wind having clocked around to the W as we cross the ridge and the cold front approaches. Not a cloud, stars spectacular, now south enough for old friend Canopus, the second largest star, hanging just above the horizon to the south to steer by. John cut up a bowl of assorted fruit including our pineapple, and will now describe how he cooked our fish....yes, we caught a dolphin, expertly cleaned by Jonathan. This time Nora,I didn't cut the line in the wind generator, and Frank managed to gaff the fish! POW

Ship's galley

Mahi Mahi ala Eight Bells
Now for the important part....How to make the cooking of a 3 hr FRESH CAUGHT MAHI MAHI seem important. Remember this recipe will always work with "Three Hour Old Fish".
Start with minced/chopped Garlic ready to go, (in our case it worked with the minced in a jar type)then take the fresh MAHI MAHI and squeeze fresh lemon (one or two depending on your provisions)let it stand for ten to twenty minutes at room temp.
Heat the frying pan to med high with the bottom just coated with Olive Oil. Place some garlic in the pan and then right away put the MAHI MAHI skin side up in the pan and add the balance of your garlic, cover it for about 30 seconds then add the left over lemon juice and pulp from the dish to the pan and move the fish around the pan for ditribution of the concoction (sp),cook for about two more minutes, flip the fish and cook for about 30 seconds, put it on the plate and EAT.

>ps total cooking time varies with the thickness of the filet but remember this is a white fish and Less is Better than More, like many things in life!
>pss do not let the fish sit on the plate very long as it is still cooking....from the ocean to the pan in 6 hour or less and from the pan to the pallet in 30 seconds or less.
> PPSS Pour the reduced garlic, lemon and oil over the fish in that same 30 seconds... Voila!!!

Written by the light of the shooting stars...