When I found a school of glowing Mahi Mahi (Dorado) swimming
in our wake about 9 days out of Buzios, Brazil, I woke Larry from
his nap to come and admire their magnificent colors, iridescent
cobalt, pure gold. He glanced overboard at the dozen 3 foot to
5 foot long fish and within seconds had his hand line with its
ever ready lure overboard. The fish ignored it. He pulled it back
on board. Then he tossed the lead waited lure about 20 feet astern
of the boat and pulled it as fast as he could, through the school
. In less than an eye-blink he had a 25 pound, leaping, flailing
fish on board.
We had just finished the last of our fresh meat the night before.
Our ice was gone and the heat of subtropical waters meant any
fish we didn't cook that night could go to waste. I grilled twice
the amount of mahi mahi fillet I thought we'd enjoy eating right
then, and planned to use the extra for a fish salad lunch the
next day. But what to do with the ten pounds of leftover fillet?
I remembered my favorite Mexican fish treat, ceviche, marinated
raw fish. I cut the remaining fish into one inch cubes, patted
them dry with paper towels and put them in a plastic container
with ½ cup of olive oil, ¾ cup of vinegar, one generous
spoon full of cilantro and another of minced garlic. I shook the
container every few hours that day to coat the fish well. Then
I kept it on the floor near the hull (coolest part of the boat)
for four days, shaking it once a day. The fish stayed perfectly.
Larry really like the following dish, prepared with the marinated
In one tsp olive oil sauté: l/4 cup spicy sausage (I used
1 onion diced small
2 tbs. Dried green and red peppers
When onions are lightly browned add generous portion of marinated
fish plus a few spoonfuls of marinade. Continue cooking only until
fish is warmed through. Add two cups of precooked macaroni noodles
or similar pasta. Finish with one cup of béarnaise sauce.
(I used a packet of instant béarnaise sauce.)
Serve topped with fresh grated parmesan cheese.