Ingredients: Left Front...Meyer Lemon, Lime, Key Limes, Orange, Mango, Mahi-Mahi, Shallot, Garlic, Yellow, Orange, and Red Habanero's, Cilantro, Italian Parsley, Squid, ...Lump Crab meat, Chives, Dill. Left Back Row,..White Pepper, White Truffle Oil, Sea Salt, Coconut Vinegar,
" Fatalii Fury ", AP Flour, Buttermilk, Marinara Sauce, Oil, Chile-Lime Mayo, Dry Mustard, Panko Bread Crumbs, Fish & Fish Seasoning, Thai-Bird Sweet Chili Sauce...
Squeeze the juice from the Limes and Orange, place liquid to non-reactive bowl. Add 2 Tbl of Vinegar. ( should have at least 1 cup of liquid ). Cut Mahi-Mahi into 1/2" pieces, add fish to marinade and place in the fridge for 2 hrs or until the fish turns slightly opaque. Meanwhile dice the Mango's, Shallots, Garlic Habanero's, Cilantro and Parsley. Add the cut items to a bowl sprinkle with a Tsp of Salt and a grind of White Pepper. Set aside on counter
Drain half the liquid from the fish and fold in the Mango and other cut ingredients. Squeeze a lemon over and drizzle some White Truffle Oil on top. Plate up with Chips or Soda Crackers.
Here's a shot of the some "Fatalii Fury" sauce......compliments of coheed196. Its a Kiwi-Pineapple based sauce, just the right amount of citrus zing and boost of heat to move this dish up a gear........thanks Vincent!
Clean Squid, remove and discard head while reserving the tentacles. Cut the tubes into 1/8" rings. Place squid in bowl with Buttermilk and Fish & Fin seasoning, Salt and White Pepper. Marinade for 1 hr in the fridge. Add Flour Fish & Fin seasoning to a bowl. Drain squid and dust in Flour. Deep fry at 370 deg for 45 sec. Drain on papper towels, dust with additional seasonings and squeeze a Lemon throughout.
Plate up with your favorite sauce. Mine is my homemade Marinara Sauce with a hit of Tabasco.
Cut up the Habanero's, Shallots, Garlic, Parsley and Dill place in a bowl. To that add 1 cup of Chili-Lime Mayo, Fish & Fin seasoning, Panko Bread Crumbs. Fold in Lump Crab meat and place in the fridge for 1/2 hr. Remove mixture from fridge and form into cakes. I used a cutting ring but you can free form just as fast. Place cakes in freezer for 20 min or back in the fridge for an hour or so.
Fry cakes in shallow oil for 3 min per side. Drain on paper towels (can be placed in a warm oven until all batches are fryed).
Here's the plating shot with some of my Thai-Bird Sweet Chili Sauce........serve with your favorite brew
Thanks for checking this out,
OOPS...........Can someone move this to the "Cooking with Fire" section...