INGREDIENTS
Marinade:
1 cup buttermilk
1/4 cup minced red onion
1/4 cup chopped scallions
3 TBSP. chopped fresh dill
1 tsp. minced garlic
1 tsp. grated lemon zest
1/2 tsp. chili paste
Combine all of the ingredients in a baking dish. Stir well.
Mahi:
4 mahi-mahi fillets
Coarse salt and ground white pepper
Flour for dredging
Corn or peanut frying
Spicy Remoulade (recipe follows)
DIRECTIONS
Place fish in the marinade, making sure they are completely coated.
Cover with plastic wrap and place in refrigerator for at least 1 hour or up to 8 hours.
At dinner time, remove fish from the marinade and season with salt and white pepper.
Coat the fillets well with flour.
Heat 1/4-inch of oil in a heavy skillet.
When hot but not smoking, fry the fish in batches, 2 minutes per side. The crust should be golden.
Drain on paper towels.
Serve with the remoulade sauce.
Serves 4.
Remoulade Sauce
1 cup mayonnaise
2-3 anchovy fillets, minced to a paste
1 TBSP. small drained capers
Grated zest of 1/2 lemon
1 1/2 tsp. fresh lemon juice
6 dashes of Tabasco sauce
1 TBSP. chopped fresh parsley
2 tsp. chopped fresh dill
1 tsp. Harissa (store bought chili pepper paste)
Coarse salt and white pepper
Combine all ingredients in a bowl.
Taste for spiciness.
Heat will develop as sauce sits.
Cover and refrigerate for 1 hour.
May be made the day before.
Keeps for 1 week.
