Marvelous Mahimahi

There’s no better onboard, midsummer meal than freshly caught fish (Recipe and on-line extras from "A Mighty Fine Fish," July 2003.

Spice-Rubbed Mahimahi

4 tablespoons salt
2 tablespoons sugar
2 teaspoons turmeric
2 teaspoons thyme
2 teaspoons ground black pepper
4 teaspoons fennel seed
2 teaspoons ground ginger
2 teaspoons rubbed sage
2 teaspoons tarragon
½ teaspoon cayenne
2 teaspoons coriander
2 teaspoons oregano
Garlic for seasoning
4 servings mahi-mahi fillets (or any other light fish)
4 lemon wedges
Combine dried herbs and seasonings. (You can do this in advance and store on board. Keep in a resealable bag or sealed plastic container. This recipe makes enough rub for about eight large steaks.) Just before cooking, dry the fish fillets by blotting with paper towel. Sprinkle the herb mixture on both sides and rub in lightly. Bake, grill, or saute in olive oil and a little garlic until fish flakes when prodded with a fork. Do not overcook! Serve with lemon wedges.

Fish in Foil


4 single-serving mahi-mahi fillets
4 lemon slices
4 pats butter
Salt and pepper to taste

Place fillets, topped with lemon, butter, salt, and pepper, in double layers of aluminum foil. Seal foil and broil for 10 minutes with foil sealed. Open foil on top and broil for two more minutes to brown the top. Serve in the foil to retain the juices, or remove and drizzle juices over fillets.

Fresh, Simple Mahimahi


4 mahimahi fillets
4 pats butter
1 clove garlic, minced
½ cup white wine

Place a bit of butter on top of each fillet. Place fillets in a buttered baking dish. Add a little minced garlic to each fillet, then add a splash of white wine to each. Broil until fish flakes — about 10 minutes maximum. Enjoy!