In honor of the final regular season game of 2012 at home against the Miami Dolphins
No it’s not flipper!
Lineup up your ingredients
- Mango Salsa: 2 mangos diced; 1 red onion diced; 1 bunch of cilantro (chopped) juice of 3 limes; 3 fresh jalapeños diced (optional); 2 tomatoes diced; 1 oz of olive oil
- South Florida Succotash: 2 large white onion small diced; 6 oz of Spanish chorizo or bacon small diced; 1 lb of black beans cooked; 3 T olive oil; 1 lb of corn cooked; 4 large tomatoes diced; 3 cloves of garlic (small diced)
- Fish: 4 pieces of 6-8 oz Mahi-Mahi fillets
Prepare your entrée, rubs, dressing& sauces…..hut hut
- Mango Salsa: Place all ingredients in a bowl and mix. Season with salt and pepper and let marinate together for at least 20 minutes in the refrigerator.
- South Florida Succotash: Heat up pan and add oil. Add Chorizo or bacon then render for about 5 min over high heat. Add garlic and onion; cook until translucent. Add cooked beans, corn, tomatoes and 1 cup of water. Lower temp to medium heat and allow cooking until most of the liquid is reduced and the entire mixture thickens. Season with salt and pepper to taste and hold on low temperature until fish is ready. Fish: Place Mahi on plate and drizzle with oil and season with salt and pepper.
Take it to the grill – Hike
- Pre-heat the grill to 400 (Medium High). Place Mahi-Mahi on grill and cook for about 5-8 min on each side. Serve on a bed on succotash topped with salsa.
No. 57, Center
Pro Football Hall of Famer (HOF), Dwight Stephenson played for the Dolphins from 1980-87. Selected by Miami in the second round of the 1980 draft, Stephenson eventually became regarded by many as the best center of all time. With Stephenson as offensive captain, the Dolphin’s offensive line gave up the least sacks in the NFL for a record six straight seasons from 1982-87. In 1985, Stephenson was the recipient of the Walter Payton Man of the Year Award.
15th Street Fisheries
The Florida Keys are well known for spectacular fishing. Islamorada is called the Sport fishing Capitol of the World, everyone knows about Hemingway’s angling exploits around Key West and Zane Grey made Long Key, in the Middle Keys, famous for catching bonefish and tarpon. Today they continue to be two of the most sought after fish in the Florida Keys despite that fact both aren’t considered good table fare. While “Catch & Release” has become standard practice throughout the Florida Keys, we shouldn’t forget there is a bounty of delicious seafood just waiting to please your palate. Whether you have been fishing the waters between Key Largo and Key West and brought home fresh seafood or have picked up your favorites at the local seafood market, the following recipes are sure to delight.
The dolphin, Coryphaena hippurus, is an excellent food fish often marketed under the Hawaiian name Mahi Mahi and sometimes the Spanish name Dorado (for its Golden color). They are one of the fastest-growing fish, thought to live no more than 5 years.
Description: bright greenish blue above, yellow on sides, with capability of flashing purple, chartreuse, and a wide range of other colors; body tapers sharply from head to tail; irregular blue or golden blotches scattered over sides; anterior profile of head on adult males is nearly vertical; head of females more sloping; the single dark dorsal fin extends from just behind the head to the tail; anal fin margin concave and extending from anus to tail.