Chief Longwind Of The North
Certified/Certifiable
You've all heard me extol the virtues of the trout, char, and salmon family of fish. And I've stated on DC that swordfish is right up there on my list of favorites as well. Well now, I have another to add to the list of exceptional fish. I heated up a 11 inch SS pan, then added 1 tbs. oil and swirled it around. I opened the fish packets, giving me to beautiful fillets that I lightly seasoned with simply S&P. I placed the fillets into the pan over medium heat and cooked until the outside was very lightly browned, and the inside flesh was cooked through. I took my first ever taste of the delectable sea creature and fell in love. The fish wasn't sweet like pollock, or cod. It wasn't oily. The flesh was white, firm and beautifully flaky, with a sublime texture. There was just enough fish flavor to excite my taste-buds without making my mouth scream - fish!
"What could this miraculous creature from the briny-blue be?, you might ask. It was Mahi-Mahi, or dolphin (the fish, not the mamal), and it was delicious. How come we don't grow these in Lake Superior? There must be some way of breeding fresh water mahi mahi.
If you haven't tried it, and you like mild, firm fish, you have got to try this stuff. it's amazing. Nuf said.
Seeeeeeeya; Chief Longwind of the North
"What could this miraculous creature from the briny-blue be?, you might ask. It was Mahi-Mahi, or dolphin (the fish, not the mamal), and it was delicious. How come we don't grow these in Lake Superior? There must be some way of breeding fresh water mahi mahi.
If you haven't tried it, and you like mild, firm fish, you have got to try this stuff. it's amazing. Nuf said.
Seeeeeeeya; Chief Longwind of the North