Tag Archives: mahi-mahi

ISWAC Pacific Dawn – October 4-5, 2014 – Third Annual Blood Bath!

ISWAC (Inland Saltwater Angling Club) had a trip scheduled on the first weekend in October again this year. I’d gone the last two years and both trips were epic… this one did not disappoint!!

We boarded 17 anglers on Friday night, and headed out. With a load of really nice sardines from the bait dock, we were off.

Our captain was not the usual, we had “Skinny”, with Moses as second. On deck was Rick and Fernando, with Ana in the galley.

We’d be heading off shore, looking for a huge paddy that had been fished by the group before, expect to be there in the morning. Everyone should be rigged and ready to go, because they expected the fishing to be full speed as soon as we found it.

Kelp Paddy
The Magic Kelp Paddy

Up early and troll rods out… no biters on the troll, and we quickly heard “Wind in the trollers” when the promised paddy was located. We pulled up and everyone was immediately bit!! Crazy in the stern, I ran to the bow with a sardine, threw out and within seconds was bit. The crew was gaffing like crazy in the stern when I yelled for a gaff in the bow. My first tuna was the biggest of the trip, at a little over 16 pounds.

Danny's Jackpot Dorado
Danny’s Jackpot Dorado went a little over 26 pounds.

It was crazy nuts for less than an hour… other boats pulled in, then more, and more. The bite quickly fizzled, but we put close to 60 yellowfin on the boat, plus a few dorado! In the mayhem, Danny landed one over 26 pounds! Ana had been spiking, bleeding and tagging fish as fast as she could, and when we took off to look for more paddies, she was off to the galley to make breakfast sandwiches for everyone.

I’d just finished mine when we found another paddy, and within minutes we were all bent again.

When that fizzled, we found a paddy jugged with dorado and loaded up on those.

Lunch was pastrami sandwiches, dinner a delicious tri-tip with home fried potatoes and steamed broccoli, and carrot cake for dessert.

Breakfast
Breakfast Sandwich while on the Troll

Breakfast sandwiches, and we scratched around for limits of yellowfin and dorado, then ran to the beach to look for yellowtail. We only had a couple of hours to fish, “Skinny” found us a meter mark on a high spot. Danny hooked and landed a yellowtail on a Bait Wrap 6X Junior with a white squid print, and Jim caught one on a sardine. I had a mint green yo-yo that produced nothing. Switched to a blue and chrome. Danny landed another one on that Bait Wrap, and I finally got bit! It wasn’t pulling hard enough… barracuda.. released. Danny was taking a breather from the two yellows he’d already landed and told me to try his outfit with the Bait Wrap still tied on. I dropped it, and wound up a few cranks. Nothing. Dropped, wound up. Still nothing. Dropped again. “This isn’t working for me…” I started winding, and got bit!! After a brief struggle, I had my yellowtail on the boat, too!

Dorado and Yellowtail
One of the Dorado and three of the four Yellowtail

No more biters, and it was time to head for home.

Ana made burgers for lunch, and after that I took a long nap. Got up just in time for late afternoon snack: Veggie plate, cheese and crackers, and spicy tuna rolls! Yum!!

Everyone went home with limits of yellowfin, limits of dorado… and three of us who got lucky went home with the four yellowtail we caught at the end of the trip.

Awesome, as always, on the Pacific Dawn.

Gold Flecked Mahi-Mahi

17 1/2 pound dorado
17 1/2 pound dorado

Whether called Mahi-mahi, as it is called in Hawaii, or by its Mexican name, Dorado, this hard fighting fish is renowned as being the fastest growing fish in the ocean.  Prized for its firm, moist flesh, it also boasts a slightly sweet taste, which is well complimented in this recipe by a sprinkling of brown sugar, and contrasted by bright colored vegetables and a bit of spice reminiscent of the Mexican Baja.

Plan for approximately 25 minutes for preparation, and have some chips and salsa or guacamole on hand to snack on while your fish bakes for 20 minutes.  Serve with a little steamed rice on side.

Makes 4 servings.

Ingredients:

4 mahi-mahi fillets, 5-6 ounces each
1 lime
1 lemon
1/4 teaspoon ground oregano (or 1/2 teaspoon fresh, chopped)
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder (or 2 cloves, thinly sliced)
1/4 teaspoon salt
1/3 cup chopped fresh cilantro
1 cup diced fresh tomato
1 small red onion, thin slided in rings
1 jalapeno, seeded and diced
1 anaheim pepper, seeded and thin sliced in rings
1 tablespoon brown sugar

Preparation:

Heat over to 400 degrees.

Lightly spray a shallow baking dish with “Pam”, arrange the fillets in the dish.

Squeeze lime and lemon juice over fish, and season with the next four ingredients.

Layer on top: cilantro, tomato, onion, and chilis.   Sprinkle with brown sugar.

Bake 20 minutes, uncovered. Fork tested fish should be flakey.