What a Beautiful Fish

wpid-DSC06375.JPG-2010-03-14-18-451.jpgOn the trip across from the Sea of Abaco we received a call from Taua (who we are traveling with – more or less- they were in front of us all day). They had caught a Mahi, or dolphin fish as they are called both here and in Hawaii. Just to dispel any concerns by any of you out there who haven’t seen a Mahi (or in Hawaii Mahi Mahi) they are not a dolphin at all. They are most definitely a fish and don’t even resemble those cute creatures who have accompanied us on many of our cruises both in and out of port.

Mahi are great eating. One of the best fish for grilling due to their firm white flesh and delicious flavor, as we found out it was fantastic fixed a variety of ways. Peter and Monica most generously offered to share their fish with us and the first night in Eleuthera we had Mahi sautéed at Taua in just a little oil with garlic in it. I can’t begin to describe how moist and flavorful this dish that Monica cooked was. In addition we had broccoli and salad and boy did it hit the spot.

Mostly our crew hadn’t eaten during the day due to the rough conditions on the passage so we were all ready to stuff ourselves. It’s amazing they ever invite us back after all we ate that night.

Fortunately the Mahi Peter caught was 49 inches long and so there didn’t seem to be a shortage of fish. In fact we talked about how to store it most effectively since both Taua and Passages had just stocked up in Marsh Harbor our larders were rather full. Taua still generously gave us much of what was left of the fish.

The next night we ate more Mahi at our boat cooked in a teriyaki marinade with white rice and mango salsa. Not as perfect as Monica’s simple preparation but still delicious! Day three saw more Mahi on our boat deep fried with some of that Calypso Sauce and on our final day we ate on Taua again and had Mahi grilled on the grill. I’m not sure but I think I may have liked that preparation the best. Monica put a little garlic and some Louisiana Cajun spices on the fish. I wouldn’t have attempted to grill fish on the barbecue without skin but Peter did a fabulous job and we ate again until we were stuffed, well I was stuffed anyway and very happy what a great meal with such wonderful company.