It's not Flipper. It's dolphin fish or Mahi-Mahi.
My local fish market carries a nicely varied range of fresh fish and seafood. Since it's just up the block, we're eating more chicken of the sea and less of the legged variety.
Yesterday I was pressing flesh, sniffing and examining eyeballs to make sure I got a nice fresh piece of fish for supper. I was interested in the grouper, but its eyes had a bit of a glazed look and its flesh didn't have the bounce I like. Finally, I decided on the dolphin, which turned out to be an excellent choice.
I seasoned our little friend with jerk spice and garam masala then popped him in the grill pan with a splash of olive oil. The fish was tender, juicy and had a bit of heat. To go with, I served steamed green beans and garlic-herbed fingerling potatoes beside our dolphin, no relation to those mammals tourists pay to swim alongside.
My nemesis (just kidding), Rachel Ray has a recipe for Mahi-Mahi and asparagus with orange and sesame that looks good for the next outing.
HOW TO TELL IF FISH IS FRESH
- bright eyes that are full and not cloudy
- irm flesh, it should bounce back to the touch -- your touch shouldn't leave a dent
- gills that are red and free of any yeasty odor or slime.
- slime on the body and a pleasant smell