The California Seafood Cookbook by Isaac Cronin

Author:Isaac Cronin
Language: eng
Format: epub
Publisher: Skyhorse Publishing, Inc.
Published: 2011-06-08T04:00:00+00:00

Grilled Mackerel with Egg Glaze

Alternatives: Yellowtail, mahi-mahi, wahoo

Serves 4

2 egg yolks

1 teaspoon sherry

1 teaspoon soy sauce

½ teaspoon sugar

1–1½ pounds mackerel filets, skin on

Combine the egg yolks, sherry, soy sauce and sugar. Dip the filets in the egg mixture and grill 2–3 minutes on a side, or until done, basting with the egg mixture. Serve as is or with a dipping sauce made from soy sauce and lemon juice.

MAHI-MAHI

(Coryphaena hippurus)

Other Names: Dolphin, dolphin fish, dorado.

Description: Bright blue and green above. Yellow with blue spots below. Yellow tail.

Size: 13–35 pounds.

Range: Warm oceans of the world.

Season: Spring–summer, sporadically all year.

Fat Content: Moderate.

Yield: 25% filet.

Available Forms: Filet, steak.

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