St. Martin Creole' Mahi-Mahi:

Ingredients:

1-lb Mahi, Mahi Filets (4-pieces)

Lemon Wash:

Equal parts of lemon juice, white wine and lime juice

Wash the fish with this mixture - let sit for up to 10 minutes before adding the rub.

1/2 tsp - Cumin

½ tsp. Poultry seasoning

1/2 tsp - Curry Powder

1/2 tsp - Paprika

1/4 tsp - Ground Cloves

1/4 tsp - Allspice

1/4 tsp - Kosher Salt

2- Tablespoons- Brown Sugar - optional 

2 Tablespoons Chipotle Pepper Sauce or Scotch Bonnet Pepper Sauce

Mix the rub ingredients:

Remove the fish from the lemon bath. Place on a plate or non-reactive sheet pan. Coat all sides of the fish with the rub. Add chopped fresh Thyme, Parsley and Oregano and cover. Let fish marinade  for 30 minutes up  to overnight.

Cook the fish:

In a hot cast iron skillet add:

12 Tablespoons oil

1 tablespoon butter

Heat then add:

1-Bunch Scallions -Sliced Thinly

5-Cloves of Fresh Garlic

1- Red, Yellow, & Green Pepper (diced medium chopped)

1- Scotch Bonnet Pepper (Yellow)

2- Bay Leaves

5- Sprigs of Fresh Thyme

Saute for a few minutes then add the fish directly from the marinade to the pan.

Sear, turn over. Then add:

¼ -½ cup water to help steam the fish to finish cooking.
 

1/4 - Cup Fresh Cilantro Chopped 

1/4 - Cup Fresh Parsley
 

Make sure fish is done - opaque all the way through.

Plate up and enjoy!

Cut Mahi-Mahi Fillets into 4- Serving Portions

Season Fillets in 1/2 Cup of Sweet White Wine & 1/2 Lemon Juice for about 10 minutes

Dry & Season with Cumin, Cloves, Allspice, Paprika, Sea Salt, Curry

Let Mahi Mahi Marinate for at least 30 minutes (Overnight is best)

In 9-10” Cast Iron Skillet add Olive Oil over medium to low heat, add Garlic, Scallions, Brown Sugar, & Bay Leaves, Stirring until Vegetables a slightly browned

Add Fillets to the pan, Browning on both sides, 

Add Tomatoes Peppers, & 1/8 tsp. of Scotch Bonnet Pepper

Stir in Mixture and Place the Entire Pan in the oven to broil on low heat for 3-5 minutes and remove from oven,

Ready to Serve

Entire Dish takes appx 10 minutes to prepare.

Fungi:

In a Saucepan add 3/4 Cups of Water

1/2 Tsp. of Butter

1/4 Tsp. Chicken Bullion

1/4 cup of 1/2 &  1/2 cream

1/4 tsp. of Black Pepper

1/2 tsp. of Dried Parsley Flakes

Let boil for appx 10 min

Add 1- Cup of Yellow Corn Meal (Medium Ground) - GOYA

Stir continuously until mixture is creamy, Cover and let simmer until ready to serve.

Crisp Salad

 Chopped kale or salad greens of choice

Cucumber slices

Tomatoes 

Sliced peppers for plating garnish

Arrange green salad on the side of the serving plate. Add fungi and top with Mahi.