Recipe for Crispy Pan Fried Mahi-Mahi

Including fish each week on our menus is pretty easy here in the middle of the Pacific Ocean.  And now with the increasing prevalence of high quality, sustainable, flash frozen fish in most grocery stores, anyone anywhere can too.  Fish that is processed and frozen right on the boat after being caught retains practically the same nutrient value and flavor as fresh fish (maybe more depending on how "fresh" that fish really is at your grocery store!)

The addition of pistachios to the panko made for a fun change of pace.  The flavor was subtle but worth the extra steps.

Birthday Inspired Spicy Fish Curry

Last week for my birthday dinner, I had a most excellent Spicy Thai Fish Curry at Spago, Wailea.  For our fish dish this week, I was inspired to try to recreate Spago’s amazing fish curry.  I don’t think the Chefs at Spago have anything to worry about, but my version was pretty good for home cookin’!  Yummy, tender fish.  Lemony-lime, gingery-coconutty, licoricey curry sauce with a little heat.  Crunchy veggies.  All that goodness over white basmati rice.  Are you getting hungry yet?  You could probably wok cook this but I just used a regular pan.  Served without the rice, this would be a tasty phase 1 South Beach meal.