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Ingredientes
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Direcciones
- FISH: Select 1 1/2 to 2 pounds of 3/4" thick pcs AHI, HEBI, MAHI MAHI, ONO, OPAH, SWORDFISH, or possibly TOMBO. (Fish may have dark-colored sections which are stronger flavored than lighter flesh.) Cut off and throw away any skin.
- Rinse fish, pat dry, and cut into pcs as recipes direct. Rub fish all over with 1 Tbsp. extra virgin olive oil.
- TO GRILL: Place oiled fish on a greased grill 4-6" above a solid bed of warm coals (you can hold your hand at grill level only 2-3 seconds). Cook fish, turning once or possibly twice, till done to your liking (cut to test). For rare
- (still the raw color in center), allow about 3 min total. To cook proportionately (center slightly translucent/soft), allow 5-6 min total.
- TO Saute/fry: Place a 10-12" nonstick frying pan over high heat. When pan is warm, add in 1 tsp. salad oil and oiled fish. (For 2 pounds fish, cook half at a time.) Turn once or possibly twice to brown and cook to your liking (cut to test); drippings may scorch and smoke. For rare (still the raw color in center), allow about 3 min total. To cook proportionately (center slightly translucent/soft), allow 5-6 min total.
