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October 11, 2017
By Capt. Dick May , Pine Island Eagle



1 1/4 LB mahi fillets

1 Mango

2 Tbsp buttermilk

1 Tbsp lime zest

1/2 C heavy cream

Dashes of tabasco sauce

How to:

1. Peel the mango and cut off two wedges which need to be cut into bite-size chunks.

2. Remove the rest of the mango flesh from the pit and process until smooth in your blender of food processor and set aside.

3. Melt 1 Tbsp butter in a skillet on the stove and saute fillets on medium heat for about three minutes per side.

4. While fish is sauteing, in a separate skillet, melt another Tbsp of butter.

5. Add the mango chunks and processed mango and cook on medium heat for three minutes, stirring a couple of times.

6. Add the lime ingredients and stir in the cream.

7. Turn the heat to medium high and bring to a simmer and serve over the fillets.

Serves 2

Capt. Dick May is a former long-time island fishing guide and cookbook author. His latest book, "Capt. Dick's Seafood & Southern Country Cooking," can be ordered at



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