Mahi Mahi (Dorado) Cayman Style Recipe
Total time: 15 to 30 minutes
Preparation time: 5 minutes
Cooking time: 10 + 5 minutes
Difficulty: Easy
Chef's Note

An original recipe from chefs Peter Grendel and Stephen Trench of the Grand Old House Restaurant in the Cayman Islands

This is a Caribbean specialty that has its side vegetables “built in.” For a heartier meal, serve it with a rice pilaf or pasta.

Mahi mahi, or dorado, is sometimes called “dolphin” in the Cayman Islands. You can substitute any mild white firm-fleshed fish, such as turbot, for the mahi mahi.

Ingredients for 2 servings
- 2 fillets of Sea Bream
- 1 tbsp. butter
- 1 tbsp. light oil
- 125 ml (1/2 cup) thinly sliced onion
- 125 ml (1/2 cup) thinly sliced red and green peppers
- 125 ml (1/2 cup) crushed tomatoes
- 250 ml (1 cup) fish stock or clam juice
- 1/2 tsp. cornstarch dissolved in a little cold water
- A few drops of Tabasco
- Flour
- Salt and freshly ground pepper
  1. Heat the butter and oil in a skillet;
  2. flour the fish fillets on both sides and season with salt and pepper;
  3. fry the fish in the skillet for at least 5 minutes per side, depending on the thickness of the fish; remove from the pan and keep hot;
  4. to the same skillet, add the onion, tomatoes and peppers; sauté for 3 minutes;
  5. add the fish stock and Tabasco and continue cooking 3 minutes longer;
  6. correct the seasoning;
  7. add the cornstarch and water to thicken; once the liquid comes to the boil, pour it immediately over the fish and serve.
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