For me a vacation is all about the food. Did I say that out loud? It's true. I have convinced myself that I can eat anything I want on a vacation no matter how crazy the price is or how much it's going to increase my ever expanding waist line. On our recent vacation to Maui, we had some of the best tasting fish due to this recipe from Tad. "Tad as in tadpole," said the captain of our fishing boat as he introduced himself to us. I actually remembered his name. Tad helped us catch two fish which we promptly cooked up with the captain's recipe that night and boy was it good - just as memorable as Tad.
Our trip to Maui was all that you'd expect from a tropical paradise. Snorkeling and swimming in clear blue water, lounging on beautiful sandy beaches, walking to a waterfall in a downpour with water dripping from our noses. Experiencing foods of the island like Opah (moonfish), which is a traditional Hawaiian fish and really nice. Purple heart sweet potatoes, which are denser and richer than the sweet potatoes we commonly eat. I loved seeing the natural state of the fruits like bananas growing on the tree, sugar cane in the raw, the taro root plant (sometimes eaten like a potato chip here), avocado and mango trees so large that you have to squint to see the fruit.
And then as if we snapped our fingers, the vacation is over. How come they go by so fast? Back to the craziness of life as we know it. Back to waking up to the alarm clock, paying bills, doing laundry and the never ending daily question, what's for dinner. Cooking fish for dinner is a great alternative to meat in that it's quick and easy. I try buying fish that is abundant in nature and low in mercury. I usually follow the rule of 10 minutes of cooking for every inch of thickness. You can always just stick your fork in it though and tell if it's flaky or not. The recipe below is quick, easy and full of flavor. If you like fish, you'll love this recipe. It's great for fish that might dry out during cooking or for a more meaty fish like Mahi-Mahi, Cod or Halibut.
1 lb fresh fish, cleaned and cut into large pieces
1/2 cup mayonnaise
1/2 cup Parmesan cheese, grated
1 tablespoon fresh dill, chopped
Seafood seasoning or salt and pepper
Preheat oven to 425 degrees. Mix mayonnaise and Parmesan together in a bowl. Make sure fish is washed and dry. Sprinkle both sides of fish with seasoning. Place in a baking dish. Divide the mayo mixture up between the filets and spread evenly over the top of each fish filet. About 1-2 tablespoons per fish. Sprinkle dill on top of each fish. Place in oven for 15-20 minutes or until flaky. Bake 10 minutes per inch of thickness. You can also cook the fish on the grill by placing it in foil and cooking it on medium heat for the same amount of time.