Hello anglers and welcome
to the inaugural issue of the
Worldwide Angler. This is my
first installment of the soon to be famous
“From Gaff to Grill” feature. I am a chef
and my name is Ralph Pagano. Maybe
you have seen the hit TV show “Hells
Kitchen” or the cult favorite “Iron Chef
America.” I have appeared on both shows.
Today, I am here to teach you how to cook some delicious
mahi mahi. It is a nice firm fish with a neutral flavor. That means
it will accept most preparations easily and is easy to work with.
Even the novice cook should have no reservations about cooking
these yummy filets. The fish stays firm when cooked and it is not
that delicate. If you caught it, I am sure that you can cook it.
Let’s say you got lucky and caught a hefty mahi, also
commonly know as a dolphin here in Florida. The rounded nose,
big dorsal fin and colorful skin should be enough of a trophy; but
should you be hungry; this is the perfect fish for you.
Like all fish we will discuss in this feature series, I think it’s
best to scale and filet the fish dockside. Your sink and wife will
thank you. Skin the fish and cut into 8-10 ounce portions. If your
catch happens to be bountiful and you can’t find anybody to give
your fish to, pack your filets four to a ziplock bag and drop them
in the deep freeze until you’re ready to eat them.
;)
Hello anglers and welcome
to the inaugural issue of the
Worldwide Angler. This is my
first installment of the soon to be famous
“From Gaff to Grill” feature. I am a chef
and my name is Ralph Pagano. Maybe
you have seen the hit TV show “Hells
Kitchen” or the cult favorite “Iron Chef
America.” I have appeared on both shows.
Today, I am here to teach you how to cook some delicious
mahi mahi. It is a nice firm fish with a neutral flavor. That means
it will accept most preparations easily and is easy to work with.
Even the novice cook should have no reservations about cooking
these yummy filets. The fish stays firm when cooked and it is not
that delicate. If you caught it, I am sure that you can cook it.
