Sandwich #257–The “Fishkiller” Fish Cutter

257fishcuttermahiLOMy father’s nickname on Facebook is “fishkiller.” It’s a name, as well as a way of life.

My dad taught me to fish when I was old enough to hold a stick rod by myself. We used to go out onto the lake in the back of our Michigan place and fish every morning on our pontoon (yes, we had a pontoon). I regularly caught my own dinner during summers in grade school.

In Barbados, E rallied the gang to go spearfishing, which became a favorite hobby among the boys. After a lesson with an instructor, the fellas took turns spearfishing in the ocean in front of our island home, with most of them coming back with something to eat. Dad, you would have been so proud.

On the island, locals eat flying fish, a small thin fish, with wings, that’s commonly found in Barbados and fried up for fish cutters. I made my own version of fish cutters with fresh caught mahi mahi from the Oistins Fish Market down the street. I grilled the fish on our barbecue, as opposed to frying, and slathered them in relish, Bajan hot pepper sauce, and tomato and mango salsa. Salt buns were essential, as was a glass of rum on the rocks on the side.

I can’t believe I had to leave this place. #vacation

4 salt bread buns (or round kaiser or sub rolls)
1 pound mahi mahi steaks
1 teaspoon cumin
1 teaspoon black pepper
1/2 teaspoon seasoned salt
2 to 3 tablespoons olive oil
1 mango, chopped
1 tomato, chopped
2 tablespoons cilantro, chopped
1/2 teaspoon Bajan hot pepper sauce (be careful!)
lettuce (optional)
relish (optional)

Season fish with cumin, black pepper, and seasoned salt (I’ll be honest: I used what I found in the cupboard at the house. If it’s good mahi mahi, you won’t need a lot of seasoning, maybe black pepper and a dash of cayenne). Brush olive oil on the top and bottom of fish. Grill for about 4 minutes each side, flipping once, until cooked through (as in opaque, not translucent, throughout). Remove from grill.

In a small bowl, toss tomato, mango, cilantro, black pepper and some lime juice until combined.

Slice buns in half, and layer on mango tomato salsa, mahi mahi, lettuce, relish and a sparse amount of Bajan red pepper sauce—it’s spicy, so use with caution. Close bun. Serve with rum or a side of fries.

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