Dave hauls in a Bluefin Tuna while we watch and snap pictures.
We just got back from a fishing trip out in the Atlantic where we caught some tuna and some Mahi Mahi. We brought back the tuna and the Maji Mahi I vacuum packed the fillets and froze them.
I grilled some of the tuna Sunday with olive oil kosher salt and cracked pepper. It was quite tasty and tender. (I also had a couple of small pieces raw with wasabi and soy sauce.)
Tonight I fried the Mahi Mahi with blackened style spice blend on a flat iron over a gas flame. It only took moments to cook and even the most critical folks in the family thought it was really good.
I don't think there is a better way to prepaid this precious catch, but there are other ways that can expand on their range of flavor. If you have any thoughts please share.