On Saturday our charter boat dock neighbor, "Low Profile", went out fishing. They came back with such a haul there were critters all over the dock. Because their customers could not take everything home in their suitcases, we were given our first fresh-caught fish of the season, already filleted. Thank you fishing guys!
Sunday evening we invited Honeywind over for one of the most superb dinners Florrie has ever cooked. The pointy nosed fish are Wahoo - very nasty teeth on those. The snubbed nosed, colorful fish are Mahi Mahi, also known as Dorado or Dolphin. Clearly they are not related to the mammal "Flipper". The chubby little fish is a Tuna, the only one they caught so we didn't get any of that.
For you recipe lovers here is how four of the fillets were prepared: In a 9x9" glass dish; less than a cup of light olive oil, the juice of one lemon, 4 crushed cloves of garlic, 2 Tbsp of thyme and salt & pepper. Marinate the fillets for 2 - 3 hours. Saute in 2-3 Tbsp butter in a large skillet, using some of the marinade if needed. The trick was to time the fillets because they were of different sizes. Served with curried rice and waldorf salad. Oreos for dessert.
This recipe would work for any fairly dense meat fish like swordfish, maybe even salmon steaks.
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