“Ay,” th’ Captain sputtered ‘tween bung holefuls. “Ye do nay need be patient t’ be a sea dog. Ye want booty, ye plunder. Ye want dubloon, ye steal. Ye want a pretty lass, thar`s a nice port t’ pillage ‘cross th’ bay. But if ye want a tasty fish, ye need a fishin’ pole a keg o’ rum. Only th’ hour yield a meal ’tis satisfyin’.”
Hey, mateys! The bars are serving Shipyard Pumpkinhead, but in my log, there’s still time to fit in a few purely summer dishes before the leaves start to turn. After all, it’s always summer in the Caribbean!
Coconut Mahi Mahi
4 filets of mahi mahi
1 cup of shredded coconut
1 cup of plain bread crumbs
1/4 cup vegetable oil
1 frying pan
Put the vegetable oil into a frying pan on medium heat.
Crack the egg into a wide bowl and beat until a little foam starts to form. Mix together the coconut and the bread crumbs on a plate.
Dip the mahi mahi filet into the egg, then immediately place in the coconut and bread crumbs mix. Roll the filet in the coconut and bread crumbs until the fish is completely coated. Repeat for the rest of the filets.
Once the oil is hot you can start frying the filets. Heat until brown on both sides, about 4 minutes per side. When finished, place on a paper towel-covered plate to cool. It’s that easy!
2 green onion stems
1/4 teaspoon of powdered red chili pepper
Dice the mango and the cucumber. I’ve been using the “mango city” method of cutting mangos since I was a kid, but making much, much smaller cubes that you can easily cut off the skin. Mince the green onion. I think most would prefer using a red onion, but I have a strange dislike for the texture, so I use green onions instead. Mix all the fruit together in a bowl, and drain the excess juice. Then sprinkle with a bit of red chili pepper for a kick.
Do not top the mahi mahi fillets with the mango salsa until just before serving to avoid soggy fish.
Other great summer recipes to check out and fill out your menu: