Honey mahi on the griddle

The August weather is cooking in the Carolinas and this is just the dish to cook outside and enjoy it. Now, this isn’t a lunch or early supper treat, but one that is better for a late afternoon or early evening time, once the day has cooled a bit. It’s best enjoyed by close friends while reminiscing over the day’s fishing that provided the fillets. This is ideal for two folks with hearty appetites and could be cut differently to add a third. If more than three folks are present, add a fillet for each person and double or triple the sauce ingredients as needed.

August typically has a few days with cool mornings that make sportsmen remember fall is right around the corner. Yes, it’s still hot most days, but we have fishing opportunities from the deep blue to the blue ridge, and they’re all fun. They can provide the guest of honor for supper too. For those who head offshore and have some fresh dolphin fillets, this is a great way to enjoy them. It’s simple and tasty and suits well for dining on the deck or patio in the cooler evening.

Of all the great things about this recipe, catching the guest of honor yourself ranks right at the top. August is a great time for sportsmen in the Carolinas. The fish are biting and it’s time to do a little prep for the upcoming hunting season. This is a simple recipe that works for one of the favorite fish in both states. It’s different than grilling or blackening and has a nice light taste, with a little hint of sweet, that even the finickiest eater should enjoy. Give it a try and I’m sure you’ll cook it again.

Honey mahi on the griddle

The honey in this recipe is enough to give it a slightly sweet taste, but not enough to overpower it.

If you don’t have a griddle, cook this on tin foil on a grill, or a vegetable tray. The stiff bottom helps. This can also be cooked on the stove in a frying pan. I suggest using cast iron.

Some folks like the taste of salt, and you should make this initial seasoning to your personal preference. I’m a little heavier with the pepper and it shows in the pictures. The flour is just to give the fillet a little crispness on the edges and isn’t heavy like a fish breader.

The sauce is just a few things that work together to give a little flavor and glaze. An option in the sauce is some finely minced jalapeno peppers. This gives the sweetness a little edge. If you try this, add the minced jalapenos slowly. Shortly after it gets good, it gets a little spicy for some folks.

Thin fillets cook even quicker than the directions here, and thick fillets take a minute or so longer. These were medium thick fillets and cooked about 4-5 minutes on the first side before turning them.

About two minutes after I turn the fillets and spoon on the sauce, I slide the spatula under the fillets and lift them to be sure they aren’t sticking. I also swirl them around a little in the sauce that has run off to get a little sauce under the fillets. I turn off the heat when I do this and let the fillets sit on the griddle for another couple of minutes to soak in some flavor from the sauce.

INGREDIENTS:

2 – 6 to 8 ounce dolphin fillets

1/3 Cup flour

2 TBSP butter

2 TBSP apple cider vinegar

1 TBSP soy sauce

1/3 Cup honey

1 TSP
Minced garlic

3 TBSP minced sweet onion

Salt and pepper to taste

Drizzle of olive oil

Optional: minced fresh jalapeno peppers

PREPARATION:

1. Trim all skin and dark meat from fillets.
2. Salt and pepper the fillets.
3. Dust fillets with flour (both sides).
4. Heat griddle to medium/medium high.
5. Mix the vinegar, soy sauce, honey, garlic and onion into a sauce.
6. Sauté one side of the fillets lightly brown in a drizzle of olive oil and the butter.
7. Turn the fillets and sauté about 2 minutes, then spoon the sauce over them. (If there is extra sauce -save it).
8. About 2 minutes later, cut off the heat, use a spatula to be sure the fillets aren’t sticking and let them stay on the griddle another minute or two.
9. When plated, any extra sauce can be spooned over the fillets.

This serves well with roasted potato wedges and/or grilled mixed vegetables. I like salads and often begin the meal with a green salad or lettuce wedge. Those who like to end their meals with a sweet taste will find fried plantains is the perfect dessert for this.

This recipe is one of many things for Carolina sportsmen to enjoy during August. Fishing has been good all summer, but typically in a bit of a slowdown during August. Is this because the fish or fishermen become lethargic? Generally, if you’re willing to get going a bit before daylight, you’ll find some hungry fish on the feed – for a while anyway.

During some late afternoons, the heat cools enough that fish and fishermen get together. Fishing is not just temperature hot, but at times, the action is excellent, and these are generally times that keep fishermen cooler. For catching dolphin during August, being the early bird is a good thing.

August is also the time when hunters begin gearing up for the upcoming deer, dove and goose seasons. Tar Heel hunters have to make do with practice during August. They’ll be flinging arrows and busting primers to be sure their aim is true when the seasons open. South Carolina deer hunters in the two coastal zones get a head start with deer seasons that open in mid-August, but hunters in the inland hunting zones have to wait until September like their neighbors across the NC/SC state line. This is a great meal after a day of hunting preparations too.