Let’s start out by giving a round of applause for this year’s dorado fishing…truly a banner year in our region. Non-stop action provided limits and filled coolers, even for the most novice of anglers. For a species that often time gets lockjaw even when swimming in huge schools, these fish really bit this time around. And with gas prices and boat trip costs pushing all-time highs, the return on investment was greatly appreciated by all.
Dorado come and dorado go. And geez, does it happen quickly where we live. These are most definitely temperature-driven fish and, when it’s cold, they want nothing to do with us. So with these neon beauties already skipping town for warmer waters, I’ll drop a creative Mahi recipe for you to use on your last fillets of the season.
I’m not gonna lie. Super fresh Mahi doesn’t need much beyond salt, pepper, lemon, and butter. This clean, dense fish is a global favorite in its simplest form. At the same time, it can also be seen as a blank canvas and will do whatever you want it to; a “flavor vehicle” so to speak. With so many dorado coming over the rail this season, chances are pretty good you’ve had enough Mahi “as is” and are ready to do something a little more outside the box. So, let’s abandon the comfort zone for a bit and try something new.
Read Next Recipe: Bluefin Belly and Loin Sashimi Over Cucumber Fennel Mandarin Salad
-Trout
