The 18 mph east winds are bringing a good cloud cover to Hollywood Beach today. The ocean remains cool even though the tide is great for swimming most of the day. There are yellow flag warnings about rip currents.
MAHIMAHI with Ghiotto Sauce
Mahimahi (Dorado) fillets - 2 - ¾” thick - about 6 oz each
Olive oil - 3 TBL
Butter - 2 TBL
Kosher salt - pinch
Black pepper, fresh ground - pinch
Ghiotto sauce:
Olive oil - 2 oz
Capers - 1 TBL
Plum tomatoes, chopped with juice
Garlic, fresh - 2 cloves,- minced
Basil, fresh - handful. - Stemmed and diced
Blend the sauce ingredients together and set aside.
Sautee quickly the mahi in a mixture, whisked, of olive oil and butter with pinches of kosher salt and fresh ground black pepper sprinkled on top as it cooks at medium heat for about 3 minutes per side.
Plate the fish . Spoon the sauce over the fish,
and serve with chunks of fresh crusty Ciabatta bread and a good chilled dry red wine.
Olive oil - 3 TBL
Butter - 2 TBL
Kosher salt - pinch
Black pepper, fresh ground - pinch
Ghiotto sauce:
Olive oil - 2 oz
Capers - 1 TBL
Plum tomatoes, chopped with juice
Garlic, fresh - 2 cloves,- minced
Basil, fresh - handful. - Stemmed and diced
Blend the sauce ingredients together and set aside.
Sautee quickly the mahi in a mixture, whisked, of olive oil and butter with pinches of kosher salt and fresh ground black pepper sprinkled on top as it cooks at medium heat for about 3 minutes per side.
Plate the fish . Spoon the sauce over the fish,
and serve with chunks of fresh crusty Ciabatta bread and a good chilled dry red wine.
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