PAN FRIED MAHI MAHI

A dear friend, Ray, visited from Amsterdam a couple of days ago. Over dinner - or was it over beer or rum or wine or more beer? - we were talking about fish. Ray loves catching them. I love cooking them. He mentioned that mahi mahi is his favourite variety. I thought of him yesterday when I saw the fishmonger filleting a spectacular 20kg fish. I bought a couple of 3cm thick fillets and pan fried them over high heat in a little grapeseed oil. A squeeze of lemon juice and a drizzle of fabulous Colonna Granverde lemon infused olive oil and that's that. It would have been a really healthy meal if I'd stopped there. But I had some decadent Brillat Savarin cheese waiting. Orgasmic.

PAN FRIED MAHI MAHI