Adam caught lots of beautiful Mahi Mahi.
Day 1: Sashimi. Fresh mahi mahi dipped in horseradish and soy sauce. Amazing. Best sashimi ever.
Day 2: BBQ mahi mahi. Beautiful.
1 week later: defrost frozen mahi mahi for chilli mahi mahi spaghetti. Super hot. Super flavourful. Super delicious. Substitute any other firm white fish (or prawns, squid, mussels...)
1 large fillet fish chopped into nice large chunks - it'll break up a bit when cooked so cut it a bit bigger than the size you want to eat
3 birdseye chillies, finely chopped
1 long red chilli, finely chopped
2 cloves garlic, finely sliced
4 anchovy fillets, chopped
2 fresh tomatoes, finely diced
1/2 cup white wine (we used beer as all out of wine! - still delicious)
1/2 cup chopped basil
1/4 cup chopped parsley
Plenty of salt and pepper
Fettucine or spaghetti - use nice quality pasta for this. Cook according to packet directions in salted water
In a pan heat a good couple of glugs of nice olive oil and about 1 tbsp butter over a gentle heat. Add the garlic, chillies and anchovy fillets. Cook nice and gently for 2-3 minutes or until the anchovies melt - give them a bit of a squash, and the garlic and chillies are nice and fragrant. Add the tomatoes and cook for another few minutes or until nice and soft. Add the wine and the fish. Cook gently for 3-5 minutes or until the fish is just cooked. Season well with salt and pepper (might already be salty from anchovies).
Just before serving stir through the pasta, the herbs and another good glug of olive oil. Don't add too much pasta for the amount of sauce you get - you want a good sauce to pasta ratio!
You will enjoy this - it is delicious.
Make sure you are generous with the olive oil and butter and seasoning!
It is actually pretty hot - so you could potentially tame back the chilli if you need to. But I like it like this.
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