Ocean Pride Specials 12/2 – 12/8
Dec 02
Mahi Mahi $12.95
Ingredients 
5 pounds skinned, deboned mahi mahi, cut into chunks
3/4 (4.5 ounce) jar bottled minced garlic
1/2 cup butter, diced
1 large onion, diced
1 1/2 lemons, juiced
1/2 cup dry white wine
1 1/2 (10 ounce) cans diced tomatoes with green chile peppers
salt and pepper to taste
8 ounces shredded pepperjack cheese
Directions
Preheat grill for high heat.
Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.
Ono Wahoo $14.95
Ingredients 
▪ 1 ½ pounds wahoo steaks
▪ 3 tablespoons butter, melted
▪ 2 tablespoons fresh lime juice
▪ 1 teaspoon lime zest
▪ ½ tablespoon smoked paprika (Pimentón)
▪ ½ teaspoon salt
▪ ¼ teaspoon freshly ground black pepper
Directions
In small bowl, combine butter, lime juice, zest, smoked paprika, salt and pepper.
Place fish in baking dish. Cover both sides with marinade. Cover and refrigerate 20 minutes.
Place fish in well-oiled hinged wire grill. Cook about 4 inches from heat until done on one side, about 4 to 5 minutes. Turn and repeat on other side.
Opah $14.95
Ingredients 
1 cup all-purpose flour for dredging, seasoned with salt and pepper
1 1/2 to 2 pounds Chilean Sea Bass fillets
4 tablespoons butter/ olive oil combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers
Directions
Preheat oven to 200 degrees F.
Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.