Combine ingredients and pour over fish steaks (1/2 to 3/4 in. thick)
Marinade 15 min.
Make your grill very hot,
Cook approx. 1 to 2 min. per side. Medium rare is best.
DO NOT OVERCOOK.

Note: tastes great with marlin or Ono as well.

* Mahi-mahi
* Bread Crumbs (Plain)
* Eggs
* Milk
* Salt
* Pepper
* Oil (canola or the like)
* Lemon

Mix your salt and pepper in with the bread crumbs.
Mix the egg(s) in with the milk.
Dip the fish pieces (1/2 in. thick) in the milk/egg
Coat in the bread crumbs.
Deep fry until golden brown.

Optional (Croutons arabes): When the fish is done, fry some Pita bread cut in wedges like tortilla chips; cook until golden brown.

Serve pita wedges with the fish and lemon wedges.

Note: a little more work in the kitchen but well worth it.

* Ono Steaks
* Butter
* Shoyu 1 teaspoon
* salt
* Pepper
* Oregano
* Garlic

Melt butter in the frying pan.
Add Shoyu
Add Fish (1/2 in. thick)
Add Salt, pepper and Oregano
Add Garlic
Cook both sides (1 to 2 min per)

DO NOT OVERCOOK

Culinary tip: To mince your garlic, place your peeled cloves on your cutting board. Slice thin and pour salt to prevent slipping as you mash the cloves into a paste with the flat blade of your cooking knife.

* Almost any Fish diced or cut thin (like Sashimi)
* Green Lime (may sub with lemon)
* Salt
* Black Pepper
* Green Onions
* Coconut Water (optional)

Mix ingredients with uncooked fish.
Chill and serve

Will taste great with most fish especially Tunas, marlin, Ono, Gray Snapper or Rainbow Runner.

Aloha and bon appetit

Capt. S. K. Salibi