A recipe compliments of the Executive Chef, S.S. Independence and American Hawaii Cruises.
2 cups fresh mango, diced
2 tbsp. red bell pepper, small, diced
2 tbsp. red onions, small, diced
2 tbsp. honey
1 tbsp. sesame seed oil
2 tbsp. red wine vinegar
1/2 tsp. Tabasco sauce
1 tbsp. lime juice, freshly squeezed
2 tbsp. Chinese parsley, fresh, chopped fine
4 6-oz. pieces Mahi Mahi filets, fresh
Combine the first 9 ingredients in a non-reactive bowl. Mix well, let sit for 30 minutes for flavors to develop. Season Mahi Mahi filets with salt and pepper, then grill to desired doneness.
Top each filet with a portion of the mango salsa.Grilled Mahi Mahi with Fresh Mango Salsa
Better White Seabass by Louis Bignami
You can also use striped bass, various cod, redfish from brackish water or just about any other firm steak for this delicious dish. When we lived on the coast we'd tote it to the beach and cook steaks in wire racks over the same fires that boiled our crabs.
2 pounds fish steaks about one inch thick
1/4 cup dark Soy Sauce -- regular works too
4 tablespoons parsley, chopped
3 cloves of garlic, mashed and diced
3 tablespoons cooking oil
1 tablespoon lemon or fresh lime juice
3 tablespoons catsup
1/2 teaspoon oregano
salt and pepper
Combine ingredients in a pan or bag. Let sit for about thirty minutes so marinade can coat fish. Drain fish. Cook on your grill or under a broiler about seven or eight minutes, basting with reserved marinade on the turn. Then cook on the grill or under a broiler about six minutes on the opposite side.
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