Mahi Mahi brings back memories of throwing back “swirl” margaritas and fish tacos at Duke’s, an ocean front restaurant in the heart of Malibu.  My friends and I would meet for a sunset cocktail after our shift down the street at Gladstone’s 4 Fish.  I was in my 20’s and slinging clam chowder for tips– most of which were spent at Duke’s!

“Swirl” Margarita (part strawberry, part regular rita)

The view at Duke’s Restaurant

Those were the days of bad decisions and worse hangovers… I digress.

I typically opt for blackened mahi mahi when I cook it for tacos, but decided to try something new.  A restaurant I used to work at (there have been many!) used to make a delish basil butter, so I thought I’d switch it up and make it with tarragon. I love the sweet, licorice-y flavor of fresh tarragon, but you could do the same recipe with any fresh herb.

The only thing missing was the view.  (And the hangover!)

Sea bass is one of my all-time favorite fish, primarily because it’s pretty hard to screw it up.  It has more oil than most white fish, so even if you overcook it, you most likely won’t dry it out.  It’s pretty much fool-proof.  I mean, Napoleon Dynamite can rock some bass.  You can too!

I usually make my own spice mixtures, but I saw a container of Herbes de Provence on sale at the farmer’s market last weekend and scooped it up.  It’s typically a combination of savory, basil, fennel seed, marjoram, rosemary, thyme and oregano.  Perfect to season fish!  Sea bass isn’t a very “fishy fish” so you don’t need to mask it with a ton of spices.  With a squeeze of lemon and copious amounts of my sugar free tartar sauce, it was lunch fit for a culinary goddess.

Plain old salmon filets are good, but can get boring quick.  I changed it up these week when I saw these beautiful salmon steaks on sale at Kroger.  The meat is so rich and decadent, you really don’t need to dress it up with much seasoning.  I opted for a simple spice rub with a bit of fresh Parmesan.  Cuz I need my cheese fix wherever (and whenever) I can get it.

The show stopper ingredient though, folks, ain’t the cheese.  It’s Maldon Sea Salt Flakes. OMG.

This stuff is like sprinkling a little bit of Heaven on anything you put it on.  I found it at the Buford Farmer’s Market and I’m hooked.  I use it on eggs, steak, seafood, you name it.  It makes everything tastier.  I keep a little dish on my counter with easy access.  Yesterday, I caught JP dipping a spoon of Nutella in it.  Um, yeah.

It truly brings out the flavor of whatever you’re seasoning.  Those little crystals of yum made the salmon sing! DELISH!  Do note that salmon steaks have those teeny tiny bones throughout the filets, so be careful while eating!