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By 300 Sandwiches
Posted in Lunch, recipes, Travel | Tags : Barbados, Caribbean, fish, fish cutter, fishkiller, island, mahi mahi, summer
My 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
1 pound mahimahi, cut into sandwich-sized steaks about 1/4 pound each
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon seasoned salt
2 to 3 tablespoons olive oil
mango salsa (see recipe below)
4 salt bread buns (or round Kaiser or sub rolls)
lettuce (optional)
relish (optional)
1/2 teaspoon Bajan or other hot pepper sauce (be careful!)
Mango salsa
1 mango, diced
1 tablespoon lime juice
1 tomato, diced 2 9 8
2 tablespoons chopped fresh cilantro
salt and pepper, to taste
Season the 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 mahimahi, you won’t need a lot of seasoning.) Brush olive oil on both sides of the fish. Grill about 4 minutes on each side, flipping once, until cooked through (the fish will be opaque, not translucent, throughout). Remove from the grill.
In a small bowl, toss together the mango, lime juice, tomato, cilantro, salt, and black pepper until thoroughly combined.
Slice the buns in half (but not all the way through) and stack with the mango salsa, mahimahi, lettuce, and relish if using, and a sprin¬kle of Bajan hot pepper sauce—it’s spicy, so use caution. Close the buns. Serve with rum or a side of fries. Makes 4 sandwiches.
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