2 Lb Mahi-Mahi
Bacon Grease (for frying)
1/2 cup milk
pancake mix (or plain flour)
pepper, old bay
Sweetened Flaked Coconut
1 Stick Butter
1/3 Cup Brown Sugar
3 Bananas Cut in half
first butcher your fish....or thaw it if you bought it at the grocery store. cut into 5 inch fillet halves, or whatever you consider an easy size to bread and fry
get your bacon grease hot in the pan
mix the eggs and milk, and dredge the fish in the mixture
mix ingredients together and dredge the fish in the mixture and give a quick shake to remove any excess
dip the fish in the milk and egg mixture again
dredge fish in the coconut, pressing to get the mixture to stick well.
drop fish into the hot grease and cook until coconut is browned and crisp on both sides. add grease to pan as needed and do not crowd pan.
work in batches and remove pieces that are done to a plate with a paper towel on it to adsorb the excess grease.
when near the end of the fish frying process, melt butter over medium heat, add brown sugar . stir until the butter bubbles and the sugar is absorbs. add the banana and spoon hot liquid over the top until they soften
plate the fish, top with a spoonful of mango chutney, a slice of banana, a spoon of the brown butter mixture and a LARGE salad.
Ahhhh! Vacation! it was very much needed and we were lucky enough to be able to go as a whole family. Me and the hubby, the brother and the rents. we found a GREAT and cheap house to rent on airbnb, packed it up and spent 10 days in the outer banks. One of the main highlights of our trip was an offshore fishing venture that produced a Ton of Mahi-Mahi fish that we proceeded to process, cryo-vac and eat.
on the way back to shore (it was two hours each way) we had a chance to talk to the captain about some of his favorite ways to prepare the white meat and hearty fish. among a few suggestions (ceviche', marinades, etc) that i will post later was this particular recipe.
the captain described this method of cooking to be a 'eat until your gut bursts' type of meal and he was right. while it is certainly decadent, and a bit more time consuming this recipe is by far worth every single minute and calorie
What a busy Week! an old employer asked me to come in and cut for a big 'Meat Sale' that they have yearly, so after my desk job days this week. I geared up and went to work in the butcher shop again. It was so refreshing to move around some more and to see all the friendly faces I hadn't been around in so long. But boy! did i forget how tiring it can be.
So when friday rolled around, and my father wanted to go on a midnight fishing trip for Stripers, I sadly declined. I love fishing and I love going out with my father and husband, but quite frankly, at that point, i loved sleep a whole heck of a lot more. So much in fact, that when my husband gave me a kiss and headed out the door, I didn't make it 5 minutes before falling asleep with my mouth open on the couch.
The next thing i know I feel a drip on my face and open my eyes to something slimy hitting me in the face. i woke up, screamed and then promptly hugged my husband. the fish was a beautiful 4 Lb Striped Bass. Great Catch! annnnddd he brought it home for dinner, wonderful. while i was happy, his inquiry of if i was going to gut and clean it then was met with an eye roll as i shuffled off to bed. I've got know problem cleaning a catch, but 3am is NOT the time I usually have in mind.
the NEXT day, when i was well rested, i was happy to cook up and sit down to this beautiful meal with my family. from venison tenderloin to fresh eggs to fish caught the night before, there is nothing like newly harvested food that you worked for yourself. this recipe is not to complicated, but with ingredients this good, you really dont need much
While I love Striper, Trout is by far my favorite. What is your favorite fish to catch and cook?
..there is nothing like grabbing a plate, walking up to the grill and having a Cobb of corn, a baked potato and a steaming foil packet 'tonged' onto your dish. heading back to the picnic table you can smell the spices and citrus lemon slipping through the cracks in the package. Sitting at the table you slowly unwrap your personal present from the stream and are greeted with more tempting smells and the site of one full fish, seasoned and spiced and stuffed with lemons, all for you.
i love summer, and i love trout season. in fact, trout is by far my favorite fish to catch and to eat. don't get me wrong, the 'stockies' are good, but nothing quite beats a native brown trout. pink fleshed like a salmon and twice as fresh.
Eating Fresh trout is a process much like eating raw oysters. there is a little bit of work for all the fun.
when you catch the fish you can put them on a stringer and leave them in the water, then gut them before heading home. i like to put a deep cut right behind the eyes of the fish. this disconnected the spine and kills the fish quickly. i then slit the fish up the belly, from its relief hole to the tip of the 'V' on the jaw bone. at this point i will grab the head and pull it downward, doing this allows the head to pull all the innards out with it. make sure that all the digestive matter and blood is cleaned away from the spine. take a pair of scissors, clip off the main fin on the fishes back and the four fins near the belly.
you are ready to grill
to eat, pull back the top layer of skin and jimmy your fork under the flesh of the fillet, but above the rib bones and lift off. once the spine is exposed, pull the entire structure from by the tail up and off the bottom fillet and eat meat from the skin.
Stream Caught Trout with Salt Spuds
Whats your favorite Fish?
Ah, it's Lent....aside from the religious benefits of the 40 day friday meat fasts this entails, I am very fond of the culinary change it forces on most people. During much of the year, it is easy to forget about the benefits of incorporating fish and non-meat sources of protein.
i personally am guilty of this, focusing many meals on a main dish of venison beef or pork, even chicken should be avoided on fridays in lent. Being forced to work with fish, eggs, or other sources of protein gets me all excited about what to make each week. in fact, i often make these dishes more often during the rest of the week in Lent, just because i run into so many good recipes.
last week the fish was battered and fried, this week i wanted to try something else....and keep your eyes peeled for linguine with clam sauce next week. yum!
Samantha Lee Gornowicz