Wasabi Hoisin Mahi Mahi
Along the side of the road an old white pickup truck was parked. A cardboard sign, read "Fresh Mahi Mahi and Mangoes." I really should have a bumper sticker on my car, "Caution, I stop for roadside produce." It is a common place thing here in Hawaii, for a fisherman or farmer to just park his truck at an advantageous spot and let the people come. I made an instant decision to pull over and went from 45 to a full stop in about 10 seconds. My friend Maria and I were really interested in the Mangoes... and bought some beautiful big juicy ones. And then I said, "Let me see your fish." He complied. I bought.
I sent out a shout on FB asking for suggestions on how to prepare the beautiful fresh filets. I immediately got over 25 replies. My original thoughts were to either simply grill the filets or to grind up some mac nuts and crust them, but I asked for ideas and I got lots of them. I chose to combine a couple of ideas. My friend Gail shared a method she learned at Taylor Camp in the '60's: Slather with wasabi, splash on soy sauce and bake.
In the end, I gave the filets a little bath of olive oil, then put them on the grill along with some hot chiles I was roasting and some gently smashed Yukon Gold Potatoes from a local farm. After the first side had grilled, I flipped the filets and added a light coating of wasabi paste, then a drizzle of Hoisin Sauce. I let it cook about 3 minutes and removed it from the grill. I served it with a cabbage salad,
AMAZING corn on the cob from another truck farmer emergency stop on the side of Highway 19 and the smashed grilled Yukon Golds. It was a fine dinner. 99.9% local, only the Wasabi, olive oil and Hoisin were imported. This recipe is so simple and so delicious, you must try it even if you do not have a truck on the side of your highway selling fresh catch. It would also be a good treatment for salmon, ono, ahi and many other fish.
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