Sunday, January 27, 2019


Perhaps it's because I was raised in a house where fishing was my dad's favorite sport. Or perhaps it's because I live in the Florida Keys, the fishing capital of the world. Whatever the reason, I am officially a FISH SNOB. 

Do not try to give me supermarket fish that has been frozen and thawed and has been sitting in a glass case for a couple of days. And definitely don't try to feed me tuna out of a can. I want fresh fish. 

Here in the Florida Keys, we eat our fish... very, very fresh.  If it wasn't caught that day, we debate whether or not it is edible.

Caught more fish that day than you can possibly eat for dinner?  You share with your neighbors! And they will do the same for you when they've had a good day of fishing. Too much fish?  That's when we have it smoked and use it for dip to spread on crackers.

Just about any restaurant here in the Florida Keys will cook what you catch. Every day you see people walking into a restaurant with a cooler filled with fillet's of fish to hand to the chef.

So here's the thing. Even though I am a sworn fish snob. Very particular about what kind of fish I will eat. Yet I have found myself obsessed with BumbleBee Lemon Sesame & Ginger Seasoned Tuna. 

In a foil packet. 

On the grocery store shelf. 

That can sit on a grocery store shelf for over a year. 

A year... a whole year! 

In a package that's not even refrigerated. 

It even comes with a little spoon!

And the best part is... it's only 70 calories for the entire package! Ohmigosh! I love this stuff!

Key Lime Dolphin (Mahi-Mahi)

  • 8 oz. of 1/2″ Dolphin Fillets
  • 1 oz. Margarine
  • 2 oz. White Wine
  • 1/2 oz. Key Lime Juice
  • 1/2 cup Diced Tomatoes
  • 1 tbs. Butter (lightly Salted)
  • Salt & Pepper to taste
Heat margarine in a 10″ saute pan on medium heat. When pan is hot, add dolphin and cook for ten minutes and turn over. Add wine and lemon juice and cook until stock is reduced by half. Add tomatoes and cook for 30 seconds. Remove from fire. Add salt and pepper to taste. When pan cools (approximately two minutes) add butter. Then remove the fish from the pan and fold butter in the sauce. Pour the sauce over the fish and garnish with chopped parsley.


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